May 12, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Carrot, North American, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Sunday Dinner, Weeknight Meals, Oven Roast, Stove Top, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
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"Simple, tasty and unpretentious."
Preheat oven to a low oven of 320-degrees F.
Place your carrots on a cookie sheet and roast the carrots with a little olive oil drizzled over them for a good hour. Your carrots should be cooked through (crisp tender is preferred) and caramelized here and there.
Remove from oven and set aside.
To a dry skillet (un-buttered) large enough to fit your carrots (if you don't have a skillet that is large enough, you can repeat the process twice in the same skillet), toast the cumin seeds for a couple of minutes to bring out the cumin flavor.
Add the butter to the pan and add the carrots; toss with the cumin seeds until all ingredients cover carrots evenly.
Season with salt and pepper to taste and serve immediately.
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WOW! I love carrots and I loved this recipe with cumin! The cooking method is perfect and the addition of the roasted spice (I think caraway or crushed coriander) made this recipe real special. Thanks!
I scaled the recipe down for 2 servings and sliced my carrots into rounds then roasted them for 30 minutes; they turned out perfectly. Great tasting side dish!!