Cumin Spiced Honey Carrots With Lemon Coriander Vinaigrette Recipes

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ROASTED CARROTS WITH CUMIN AND CORIANDER



Roasted Carrots with Cumin and Coriander image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

18 thin carrots, ends trimmed (do not peel)
3 tablespoons honey
2 tablespoons extra-virgin olive oil
1 tablespoon coriander seeds, lightly crushed
1 1/2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar

Steps:

  • Preheat the oven to 375˚. Line a baking sheet with foil. In a large bowl, toss the carrots with the honey, olive oil, coriander seeds, cumin seeds, 1 tablespoon salt and 3/4 teaspoon pepper. Arrange them in a single layer on the prepared baking sheet.
  • Roast in the oven, stirring halfway through, until the carrots are tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Drizzle the vinegar over the carrots and taste a tiny piece for seasoning. Serve immediately.

CUMIN ROASTED CARROTS



Cumin Roasted Carrots image

Provided by Guy Fieri

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 bunch carrots (organic, if available), tops trimmed leaving a little stem for presentation
Olive oil, for drizzling
1 clove garlic, chopped
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon butter, cut into cubes
1 teaspoon honey
Chopped fresh flat-leaf parsley, for garnish

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

CUMIN GLAZED CARROTS



Cumin Glazed Carrots image

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

1 pound carrots, cut diagonally into 1/2-inch-thick slices
2 tablespoons olive oil
3/4 teaspoon ground cumin
1 cup water
1 tablespoon fresh lemon juice
1 teaspoon honey
1/2 teaspoon fine sea salt
1/8 teaspoon black pepper

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.

HONEY ROASTED CARROTS WITH CUMIN



Honey Roasted Carrots with Cumin image

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

1 (8 ounce) package baby carrots
¼ cup honey
2 tablespoons olive oil
½ teaspoon ground cumin
salt and ground black pepper to taste

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 AND HONEY CARROTS



Cumin and Honey Carrots image

Make and share this Cumin and Honey Carrots recipe from Food.com.

Provided by Chef mariajane

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

8 -10 carrots, peeled
4 teaspoons unsalted butter
4 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
4 teaspoons sesame seeds, toasted briefly in a dry skillet
1 tablespoon cumin seed, toasted briefly in a dry skillet

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.

Nutrition Facts : Calories 64.1, Fat 3, SaturatedFat 1.4, Cholesterol 5.1, Sodium 189.4, Carbohydrate 9.4, Fiber 2, Sugar 5.8, Protein 1

CUMIN-ROASTED CARROTS



Cumin-Roasted Carrots image

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

2 tablespoons coriander seeds
2 tablespoons cumin seeds
3 pounds carrots, peeled and cut into 4x1/2-inch sticks
3 tablespoons coconut oil or butter, melted
8 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh cilantro, optional

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

CARROT SALAD WITH CUMIN AND CORIANDER



Carrot Salad With Cumin and Coriander image

These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound medium carrots, peeled and cut into thin matchsticks or grated
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 lemon)
1 small garlic clove, grated
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
Pinch of ground cayenne
Salt and pepper
2 tablespoons finely diced preserved lemon (optional)
Whole mint leaves, for serving

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.

CARROTS IN ORANGE-CUMIN VINAIGRETTE



Carrots in Orange-Cumin Vinaigrette image

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time 15m

Yield Four servings

Number Of Ingredients 9

2 teaspoons cumin seeds
1/4 cup orange juice
1/2 teaspoon Dijon mustard
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
2 tablespoons Champagne vinegar
1 tablespoon olive oil
8 medium carrots, peeled and cut into 1-inch-by-2-inch sticks
1 tablespoon finely chopped Italian parsley

Steps:

  • Toast the cumin in a heavy skillet over medium heat, shaking the pan, about 30 seconds. Put the seeds on a work surface, cover with plastic wrap and crush the seeds with a rolling pin.
  • Put the orange juice in a bowl and whisk in the cumin seeds, mustard, salt, pepper and vinegar. Whisk in the olive oil. Set aside.
  • Steam the carrots until crisp-tender, about 5 minutes. Drain and toss the hot carrots in the vinaigrette. Let cool to room temperature. To serve, divide the carrots and vinaigrette among 4 plates and sprinkle with parsley.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 352 milligrams, Sugar 7 grams, TransFat 0 grams

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