CARROT FRIES
Get your fry fix without the added calories with this recipe from Delish.com.
Categories roasted carrots homemade carrot fries low-carb fries carrot recipes baked carrot fries
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°. Peel carrots and cut them lengthwise in half, and then in half again. Toss carrots with olive oil, cumin and paprika.
- Season with salt and pepper. Spread in an even layer on a baking sheet and bake for 20 minutes, or until tender and crisp at the ends.In a small bowl, whisk together mayo, chipotle and lime juice.
- Serve carrot fries with sauce.
CUMIN-DUSTED CARROT FRIES
Sweet, a little smoky, and a lot addicting, these carrot fries please adults and kids alike. Serve with hummus for a well-rounded - and utterly delicious - snack.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, add carrots and top with olive oil, 1/4 teaspoon salt, and the smoked paprika and cayenne pepper if using. Toss until spices are well-distributed.
- Pour carrots onto baking sheet (I line mine with a Sil-pat, but it's also fine without) and bake until carrots are tender and beginning to brown on one or two sides, about 25 minutes, stirring every 10 minutes to ensure even cooking.
- Remove from oven and allow to cool for a couple of minutes. Sprinkle with additional salt if desired and serve.
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
SPICED CARROT FRIES
Make and share this Spiced Carrot Fries recipe from Food.com.
Provided by anme7039
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and cut carrots into french fry shapes.
- mix the rest of the ingredients in a bowl, then add carrots and mix again.
- Place carrorts on a baking sheet.
- Bake in a 450 F oven for about 45 min., stirring everyonce and a while. Watch carefully to make sure they dont burn. The smaller you cut them the shorted the cook time will be.
Nutrition Facts : Calories 72.5, Fat 2.2, SaturatedFat 0.3, Sodium 104.4, Carbohydrate 13.3, Fiber 3.7, Sugar 7.1, Protein 1.3
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
CARROT FRIES RECIPE BY TASTY
Here's what you need: carrots, olive oil, fresh parsley, paprika, salt, pepper, plain greek yogurt, lemon juice, chives, salt, pepper
Provided by Mercedes Sandoval
Categories Appetizers
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C).
- Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
- Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
- Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
- Enjoy!
Nutrition Facts : Calories 522 calories, Carbohydrate 46 grams, Fat 27 grams, Fiber 6 grams, Protein 24 grams, Sugar 35 grams
STIR-FRIED CUMIN CARROTS
Pair lightly spiced baby carrots with a zesty lemon, shallot, cumin and coriander dressing to make this fabulous side dish - a great accompaniment to your Sunday roast
Provided by Tom Kerridge
Categories Side dish
Time 20m
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Mix all the dressing ingredients together and set aside.
- Heat the oil in a wok, then add the carrots. Stir-fry for 3-4 mins until lightly charred, then add the garlic, cumin, chilli and a large pinch of salt. Cook for 2 mins more. Turn off the heat, toss through the dressing and a few chopped carrot tops, then serve.
Nutrition Facts : Calories 95 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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
ROASTED CARROTS WITH TURMERIC AND CUMIN
These are based on Suzanne Goin's turmeric-spiced root vegetables from her wonderful new book "The A.O.C. Cookbook." I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter. Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with makrut lime juice and zest, and mint chutney. They are also delicious on their own.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, appetizer, side dish
Time 40m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Cut the carrots in half lengthwise and crosswise. If the carrots are fat at one end, cut the fat half in half again lengthwise, so that the pieces are more or less equal in thickness. Place in a large bowl and toss with the olive oil, salt and pepper, and thyme leaves.
- Heat a heavy baking sheet in the oven for 3 to 4 minutes. Remove from the oven and place the carrots on it in one layer. Roast for 20 to 25 minutes, stirring the carrots every 10 minutes. They should be slightly caramelized and tender.
- While the carrots are in the oven place the cumin and coriander seeds in a mortar and pestle and grind. Add the soft butter, turmeric and Aleppo pepper or chili powder and stir with the pestle until well amalgamated. Transfer to a large pan.
- Remove the carrots from the oven when done and add to the pan with the spice butter and the mint. Toss together, taste and adjust salt and pepper. Serve from the pan or transfer to a platter.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 268 milligrams, Sugar 5 grams, TransFat 0 grams
AIR-FRYER CUMIN CARROTS
Air-fryer 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 35m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 86 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
GLAZED CUMIN CARROTS
Make and share this Glazed Cumin Carrots recipe from Food.com.
Provided by Cookin-jo
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel carrots and cut into 1/4 inch slices diagonally.
- Heat oil in large skillet and cook garlic and ginger for one minute. Add cumin and stir for 30 seconds.
- Add remaining ingredients, starting with 1 cup of broth.
- Cook over medium heat stirring occasionally. Leave uncovered.
- When all of the liquid has evaporated check if carrots are tender. If they aren't add more broth and continue cooking. They should take about 20 - 25 minutes.
- When done check for seasonings and serve.
Nutrition Facts : Calories 147.5, Fat 3.4, SaturatedFat 0.5, Sodium 388.6, Carbohydrate 27.9, Fiber 6.7, Sugar 14.9, Protein 3.6
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