Cilantro Carrots With Cumin Recipes

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.

AIR-FRYER CUMIN CARROTS

Steps:

• Preheat air fryer to 325°. 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; toss to coat. Place on greased tray in air-fryer basket., Cook until crisp-tender and lightly browned, 12-15 minutes, stirring occasionally. If desired, sprinkle with cilantro.

CILANTRO CARROTS WITH CUMIN

Steps:

• Combine carrots and 6 tablespoons water in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes. Drain off any excess water. Transfer carrots to large shallow bowl. Mix in lemon juice, oil, cumin and garlic. Season with salt and pepper. Cool. Add cilantro. (Can be made 2 hours ahead. Let stand at cool room temperature.)

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.

CONFIT OF CARROT AND CUMIN

Steps:

• Preheat oven to 275 degrees. In a large casserole, combine carrots, cumin seed, olive oil, garlic, orange juice and zest. Season with salt and cayenne. Cover tightly with lid or aluminum foil.
• On stove top, bring to a boil, then transfer to oven. Bake until a knife can easily be inserted into carrots, at least 2 hours. Just before serving, add cilantro.

HONEY-GLAZED CARROTS WITH CILANTRO

Steps:

• In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes. Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.

ROASTED CARROTS WITH CUMIN YOGURT

Steps:

• Preheat oven to 450°F. Toss carrots, orange juice, thyme, bay leaves, and 1/2 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30-35 minutes; remove bay leaves.
• Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool; coarsely chop.
• Purée coriander, cumin, yogurt, lime juice, 1/4 cup cilantro, and remaining 2 tablespoons oil in a food processor until smooth; season with salt and pepper.
• Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.

CUMIN SPIKED CARROTS WITH CILANTRO

Steps:

• In food processor, process cumin, garlic, cilantro, olive oil, lemon juice and sugar until smooth, about 30 seconds. Season to taste with salt and pepper.
• In a bowl, combine carrots and cumin mixture. Toss well. Cover and refrigerate for at least 3 hours.

CARROT SALAD WITH CUMIN AND CORIANDER

Steps:

• Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
• To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.