Roasted Toasted Cumin Carrots
Recipe: #26058
May 12, 2017
Categories: Side Dishes, Carrot, 5 Ingredients Or Less, Christmas Sunday Dinner, Oven Roast, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Simple, tasty and unpretentious."
Ingredients
Nutritional
- Serving Size: 1 (157.9 g)
- Calories 103.4
- Total Fat - 4.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 10.2 mg
- Sodium - 141.5 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 4.4 g
- Sugars - 7.2 g
- Protein - 1.8 g
- Calcium - 69.7 mg
- Iron - 1.8 mg
- Vitamin C - 9.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to a low oven of 320-degrees F.
Step 2
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.
Step 3
Remove from oven and set aside.
Step 4
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.
Step 5
Add the butter to the pan and add the carrots; toss with the cumin seeds until all ingredients cover carrots evenly.
Step 6
Season with salt and pepper to taste and serve immediately.
Tips
No special items needed.