HONEY ROASTED CARROTS WITH CUMIN
Carrots are tossed with olive oil, cumin, and honey in this simple, easy, and yummy side dish.
Provided by Lorelei Diaz Vitulli
Categories Side Dish Vegetables Carrots
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
- Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 22.2 g, Fat 6.9 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 83.9 mg, Sugar 20.1 g
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.
Nutrition Facts : Calories 109 calorie, Fat 6.5 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 206 milligrams, Carbohydrate 12 grams, Fiber 3.5 grams, Protein 1 grams, Sugar 6 grams
BABY CARROTS WITH CUMIN BUTTER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 276 milligrams, Sugar 5 grams, TransFat 0 grams
CARROTS WITH CUMIN BUTTER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel the carrots, and trim off the ends.
- Put the carrots in a saucepan, and add water to cover and salt. Bring to a boil, and cook until tender, about 12 minutes.
- Drain the carrots. Add the butter and cumin; toss to coat the carrots. Sprinkle with chopped parsley and serve.
Nutrition Facts : @context http, Calories 56, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 211 milligrams, Sugar 4 grams, TransFat 0 grams
BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY
I love this dish made with baby carrots, but feel free to use fat old ones sliced at an angle if you please. Butter and wine make a fantastic sauce which just makes it for me. Serve with anything you like.
Provided by Jamie Oliver
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 6
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;
BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY
From Food Network, courtesy Jamie Oliver. The butter and wine make a fantastic sauce. You can substitute whole carrots sliced at an angle for the baby carrots. Cooked in a foil pouch.
Provided by swissms
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
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.
CARROTS WITH CUMIN
This Indian-inspired dish is another of my dad's amazing creations. It looks (and is) crazy-easy, but don't be fooled - this savory dish is full of flavor.
Provided by Mmmm Tasty
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook carrots in boiling salted water until just tender.
- Melt butter in a medium-sized saucepan over medium heat.
- Add salt, pepper and cumin seeds. Stir until seeds begin to sizzle and pop.
- Add carrots, stir until carrots are thoroughly coated with mixture and are heated through.
- Serve.
Nutrition Facts : Calories 68.8, Fat 5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 217.1, Carbohydrate 6.2, Fiber 1.8, Sugar 2.5, Protein 0.9
CUMIN-ROASTED CARROTS
Carrots make a super side-big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. -Taylor Kiser, Brandon, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 86 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
CARROTS WITH CUMIN
Categories Citrus Vegetable Side Fall Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine cumin seeds, fennel seeds and cloves in small resealable plastic bag. Using mallet, finely crush spices.
- Heat olive oil in heavy large skillet over medium-high heat. Add crushed spices, carrot slices, orange juice, grated orange peel, minced garlic and ground coriander. Bring liquid to simmer. Reduce heat to medium. Cover and simmer until carrots are crisp-tender, about 5 minutes. Uncover and simmer over medium-high heat until liquid thickens slightly, about 5 minutes. Season carrots to taste with salt and pepper. Transfer carrots to bowl and serve immediately.
CUMIN GLAZED CARROTS
Categories Vegetable Side Vegetarian Quick & Easy Lemon Spice Carrot Fall Honey Simmer Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook carrots with oil and cumin in a 3-quart heavy saucepan over moderate heat, stirring, until well coated, about 1 minute. Add remaining ingredients and simmer, uncovered, shaking pan occasionally, until liquid is evaporated and carrots are tender and glazed, about 20 minutes. Serve warm or at room temperature.
CUMIN CARROTS
Enjoy this tasty new way to serve carrots with your Sunday roast. Cumin is a gently warming spice that goes particularly well with roast lamb
Provided by Tom Kerridge
Categories Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Put the carrots in a shallow saucepan and just cover with water. Add the star anise, butter and 1 tsp salt, then bring to the boil and simmer for 10 mins until the carrots are just cooked. Leave the carrots to cool a bit in the liquor, then remove and pat dry.
- Heat the oil in a large frying pan. Roll the carrots in the cumin, patting off any excess.
- Carefully fry the carrots until golden brown. Serve straight away, or keep warm in the oven until ready to serve.
Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 1 grams protein, Sodium 1.1 milligram of sodium
More about "carrots with cumin butter recipes"
CUMIN ROASTED CARROTS WITH GARLIC BUTTER - LIFE IS BUT A DISH
From lifeisbutadish.com
5/5 (4)
- Place parchment paper on a sheet pan and add the carrots, olive oil, salt, pepper and cumin. Use your hands to make sure all the carrots are coated evenly with the oil and spices. Roast for 30-40 minutes until carrots are cooked through and begin to caramelize.
- In the last 10 minutes of cooking add the butter to a small saucepan over medium/high heat. Once it’s almost melted add the smashed garlic cloves and cook for 5-6 minutes until the butter begins to bubble a little and the garlic smells fragrant. Turn off heat and let sit until carrots are done.
- Once carrots are cooked, drizzle the garlic infused butter over the carrots and toss to combine. Sprinkle some chopped parsley and flakey sea salt to finish and serve immediately.
CARROTS WITH CUMIN RECIPE
From crecipe.com
CREAMY CARROT SOUP WITH BROWNED CUMIN BUTTER RECIPE
From redandhoney.com
ROASTED CARROTS WITH TURMERIC AND CUMIN RECIPE - FOOD NEWS
From foodnewsnews.cc
INDIAN SPICED HONEY ROASTED CARROTS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
ROASTED CARROTS WITH A CUMIN AND WALNUT BROWN BUTTER SAUCE
From cookingwithjanki.com
HOW TO MAKE THE BEST ROASTED CARROTS WITH CUMIN! - ITALIAN FOOD FAST
From italianfoodfast.com
ROASTED CARROTS WITH HONEY & CUMIN | CANADIAN LIVING
From canadianliving.com
CARROTS AND CUMIN | RICARDO
From ricardocuisine.com
CARROTS IN CUMIN AND CORIANDER BUTTER | RECIPES | GOODTOKNOW
From goodto.com
SIMPLE STEAMED CARROTS WITH BUTTER RECIPE - THE SPRUCE …
From thespruceeats.com
PAN SEARED CARROTS WITH CUMIN-TURMERIC BUTTER | FIVE SENSES PALATE
From fivesensespalate.com
ROASTED CARROT AND CUMIN PUREE - VEGETABLE RECIPES - DELISH
From delish.com
QUICK AND EASY ROASTED CARROTS - INSPIREDTASTE.NET
From inspiredtaste.net
CUMIN-CITRUS ROASTED CARROTS RECIPE - PILLSBURY.COM
From pillsbury.com
CUMIN & HONEY CARROTS - SAFEWAY
From safeway.ca
BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY RECIPE
From kitcheninfinity.com
ROASTED WHOLE CARROTS WITH CORIANDER AND CUMIN BUTTER
From tootingmama.com
EASY ROASTED CARROTS WITH CUMIN - VEGETABLE SIDE DISH RECIPE
From celebrationsathomeblog.com
CARROTS WITH CUMIN RECIPE - BENOîT GUICHARD | FOOD & WINE
From foodandwine.com
12 ROASTED CARROT RECIPES WITH TONS OF FLAVOR | ALLRECIPES
From allrecipes.com
ROASTED CARROTS WITH ORANGE-CUMIN BUTTER | MY DELICIOUS BLOG
From mydeliciousblog.com
CUMIN & HONEY CARROTS - SOBEYS INC.
From sobeys.com
BEEF SHORT RIBS WITH CUMIN-BUTTER CARROTS | WILLIAMS SONOMA
ANDIE'S ROASTED CARROTS WITH HONEY BUTTER - COOKIE AND KATE
From cookieandkate.com
CUMIN CARROTS RECIPE - BBC FOOD
From bbc.co.uk
CUMIN-SCENTED CARROTS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BAKED CARROTS WITH CUMIN THYME BUTTER AND CHARDONNAY RECIPE
From webetutorial.com
ROAST CARROTS WITH BUTTER, CUMIN AND ORANGE | COOKSTR.COM
From cookstr.com
ROASTED WHOLE CARROTS WITH HONEY AND CUMIN RECIPE - FOOD
From foodandwine.com
CARROT RECIPE | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
ROASTED CARROTS WITH GARLIC PARSLEY BUTTER - INSPIRED TASTE
From inspiredtaste.net
BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY – …
From recipenet.org
CARROT BREAD WITH CUMIN – GOODFOOD RECIPES
From goodfood-recipes.com
CUMIN AND BUTTER ROASTED CARROTS RECIPE FROM H-E-B
From heb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love