Baby Carrots With Cumin Recipes

BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY

Steps:

• Preheat oven to 425°F.
• Tear off about 5 feet of aluminum foil and fold it in half.
• Place the carrots, cumin seeds, thyme leaves, butter, and salt and pepper in the middle of the foil.
• Bring up the sides of the foil and pour in the wine. Fold or scrunch the foil together and seal.
• Cook for 45 minutes or until the carrots are tender.

BABY CARROTS WITH CUMIN BUTTER

Steps:

• Peel the carrots and trim off the ends.
• Put the carrots in a saucepan and add water to cover with salt. Bring to a boil and simmer until tender, about 10 minutes.
• Drain the carrots, add the butter, cumin and coriander and toss well. Serve immediately.

ORANGE-GLAZED BABY CARROTS WITH CUMIN

Steps:

• In 10-inch skillet, heat all ingredients except parsley to boiling over medium heat. Reduce heat, cover and simmer 7 to 9 minutes or until carrots are barely cooked through.
• Uncover skillet and stir carrots. Simmer about 2 minutes longer or until liquid is reduced to about 1 tablespoon and carrots have a glazed appearance. Remove from heat and sprinkle with parsley.

CUMIN ROASTED CARROTS

Steps:

• Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut any large carrots in half lengthwise and crosswise.
• Drizzle a large sheet of foil with some oil. Arrange the carrots in a flat, single layer over half the sheet of foil. Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Top the carrots with the butter and drizzle with the honey. Fold the foil in half over the carrots and fold the edges to seal and form a pouch. To avoid crowding the carrots, make two pouches if necessary.
• Cook the pouch in the oven or on a grill or campfire for 15 minutes. To serve, cut open the pouch tableside and finish with a sprinkle of parsley.

BABY CARROTS WITH CUMIN

Steps:

• Peel carrots and trim ends if desired.
• Put carrots in a saucepan. Add water, with salt, to cover. Bring to a boil and simmer for 10 minutes, or until tender. Drain carrots and add butter, cumin, pepper and chervil. Toss to coat carrots and serve.

BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY

Steps:

• Preheat the oven to 425 degrees F. Tear off around 5feet of kitchen foil and fold it in half to give you double thickness. Place everything but the wine and seasoning in the middle of the foil. Bring up the sides and pour in the white wine. Season well. Fold or scrunch the foil together to seal. Cook in the preheated oven for 45 minutes until the carrots are tender. You may need to cook it for longer if the carrots are bigger than baby ones;

CUMIN AND HONEY CARROTS

Steps:

• In a large saucepan bring salted water to a boil.
• Meanwhile, cut carrots on the diagonal into 1/2-inch slices. Add the carrots to the water and parboil for 3-4 minutes or until tender on the outside but very firm in the center. Dran and set carrots aside.
• In a large skillet, melt butter and honey over medium heat. When the mixture is foaming, add the carrots and toss to coat. Season with salt and cumin and cook for 5 minutes or until well glazed. Sprinkle with sesame and cumin seeds, toss once more and serve.

CUMIN-ROASTED CARROTS

Steps:

• Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed., Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly., Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired.