Cumin Glazed Carrots Recipes

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CUMIN AND ORANGE GLAZED CARROTS



Cumin and Orange Glazed Carrots image

Categories     Side     Orange     Spice     Carrot     Simmer     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 11

3 navel oranges
4 pounds medium carrots (24), peeled
3 1/2 tablespoons vegetable or olive oil
1 1/2 teaspoons cumin seeds
1 3/4 cups water
2 tablespoons fresh lemon juice
1 tablespoon sugar
1 1/4 teaspoons salt
1/2 teaspoon black pepper
Special Equipment
parchment paper or wax paper

Steps:

  • Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside.
  • Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes). Chop orange segments and reserve.
  • Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice. (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots.
  • Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute. Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes. Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.

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

GLAZED CUMIN CARROTS



Glazed Cumin Carrots image

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

2 lbs carrots
2 teaspoons vegetable oil or 2 teaspoons canola oil
1 garlic clove, chopped
1 tablespoon ginger, peeled and chopped
1 1/2 teaspoons cumin
1 tablespoon honey (you can substitute brown sugar or maple syrup for a slightly different flavour)
1 pinch salt
1 -1 1/2 cup chicken broth

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

CRANBERRY-GLAZED CARROTS



Cranberry-Glazed Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 pounds thinly sliced carrots in a skillet with 2 tablespoons olive oil until beginning to soften, 5 to 7 minutes. Add 1 1/2 cups no-sugar-added cranberry juice, 3/4 teaspoon cumin and a pinch each of cinnamon and salt. Simmer, stirring, until tender and glazed, 25 minutes. Sprinkle with chopped parsley.

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.

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

ORANGE-GLAZED BABY CARROTS WITH CUMIN



Orange-Glazed Baby Carrots with Cumin image

Complement the natural sweetness of baby carrots with a zesty citrus and spice flavored glaze in this 20 minute side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 7

1 bag (1 lb) ready-to-eat baby-cut carrots
1/2 cup orange juice
3 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin or cinnamon
2 tablespoons chopped fresh parsley leaves

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.

Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 15 g, TransFat 1/2 g

CUMIN CARROTS



Cumin carrots image

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

12 medium carrots , trimmed
2 star anise
50g butter
2 tbsp sunflower oil
2 tbsp ground cumin

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

ROASTED CARROTS WITH TURMERIC AND CUMIN



Roasted Carrots With Turmeric and Cumin image

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

10 medium carrots, peeled
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 tablespoon fresh thyme leaves
1/2 teaspoon cumin seeds, lightly toasted
1/2 teaspoon coriander seeds, lightly toasted
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon turmeric
1/2 teaspoon Aleppo pepper or mild chili powder
2 tablespoons chopped fresh mint

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

CARROTS GLAZED WITH CUMIN AND ORANGE



Carrots Glazed With Cumin and Orange image

Make and share this Carrots Glazed With Cumin and Orange recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

500 g carrots
1 teaspoon cumin seed
2 cardamom pods, seeds from
1 garlic clove, crushed
8 sprigs fresh thyme, tied with string
3 tablespoons olive oil
75 g unsalted butter
2 teaspoons sugar
1 orange, zest of, only
salt & freshly ground black pepper

Steps:

  • Slice the carrots diagonally into 1cm/½inch thick rounds.
  • Heat a small frying pan until hot without adding any oil, and put in the cumin and cardamom seeds (be careful as they may pop). Toast these for a few minutes until they begin to release their aromas.
  • Take a lidded pan large enough to hold the carrots in one layer if possible. Put in the carrots, spices, garlic, thyme, olive and butter, place the pan over a low to medium heat, and sweat the carrots for 5 minutes.
  • Add the sugar and a cook for a few minutes more. Add a few drops of water just to cool the carrots down a little, then add the orange zest and place a lid on the pan. Continue cooking until the carrots are tender.
  • Once cooked, remove the lid and if there is any moisture left in the pan, reduce it until the carrots are nice and slippery. Season with salt and freshly ground pepper and serve.

Nutrition Facts : Calories 300.8, Fat 25.8, SaturatedFat 11.1, Cholesterol 40.3, Sodium 113.7, Carbohydrate 17.9, Fiber 4.5, Sugar 9.4, Protein 1.8

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

TAHINI-GLAZED CARROTS



Tahini-Glazed Carrots image

A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish - adapted from Adeena Sussman's cookbook "Sababa" - has charisma to spare. It's also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don't have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.

Provided by Melissa Clark

Categories     dinner, easy, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds slender carrots (or thick carrots, halved lengthwise), peeled
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/3 cup extra-virgin olive oil
1/4 cup tahini
3 to 4 tablespoons fresh lemon juice, to taste
3 tablespoons silan (date syrup), or maple syrup
1/4 teaspoon ground cayenne
1/4 teaspoon fine sea salt, plus more to taste

Steps:

  • Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
  • While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
  • Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.

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