Cumincarrotfries Recipes

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CUMIN-DUSTED CARROT FRIES



Cumin-Dusted Carrot Fries image

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

1 pound about 6-7 medium carrots, peeled and cut into approx. 4-inch x 1/2-inch strips
1 tablespoon olive oil
1/2 teaspoon cumin
1/4 teaspoon coarse salt (plus more to taste)
1/8 teaspoon smoked paprika (optional)
Pinch cayenne pepper (optional)

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.

CARROT FRIES RECIPE BY TASTY



Carrot Fries Recipe by Tasty image

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

2 carrots
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 cup plain greek yogurt
1 tablespoon lemon juice
2 tablespoons chives
¼ teaspoon salt
¼ teaspoon pepper

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



Stir-fried cumin carrots image

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

3 tbsp vegetable oil
400g baby heritage carrots , washed, leafy tops trimmed and roughly chopped (set aside for later), large carrots halved
3 garlic cloves , peeled and sliced
1 tbsp cumin seeds
pinch chilli flakes
handful fresh coriander leaves , chopped
1 shallot , finely chopped
1 lemon , zested, plus a squeeze of juice
50ml olive oil

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



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

GARLIC PARMESAN BAKED CARROT FRIES RECIPE BY TASTY



Garlic Parmesan Baked Carrot Fries Recipe by Tasty image

Here's what you need: carrots, oil, parmesan cheese, garlic powder, pepper, fresh parsley, salt, greek yogurt, lemon juice, garlic salt, pepper

Provided by Merle O'Neal

Categories     Snacks

Time 30m

Yield 2 servings

Number Of Ingredients 11

2 carrots
1 tablespoon oil
¼ cup parmesan cheese
1 tablespoon garlic powder
1 teaspoon pepper
¼ cup fresh parsley, chopped
½ teaspoon salt
2 tablespoons greek yogurt
1 tablespoon lemon juice
½ teaspoon garlic salt
1 teaspoon pepper

Steps:

  • Preheat oven to 400°F (200˚C).
  • Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.
  • In a large bowl, mix ingredients with carrot sticks.
  • Spread on a baking sheet.
  • Bake for 15-20 minutes (depending on how crispy you want them).
  • Mix together ingredients for dipping sauce in a small bowl.
  • Serve warm carrots with dipping sauce. Topped with Parmesan and parsley.
  • Enjoy!

Nutrition Facts : Calories 158 calories, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 7 grams, Sugar 4 grams

CHEF JOHN'S COTTAGE FRIES



Chef John's Cottage Fries image

While they don't get the same love as French fries, home fries, or steak fries, cottage fries more than hold their own against their potato side dish fraternity brothers.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 5

4 baking (russet) potatoes, sliced into 3/8-inch thick rounds
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch herbes de provence, or to taste
2 tablespoons olive oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  • Combine potatoes, salt, ground black pepper, cayenne pepper, and herbes de provence in a large bowl. Drizzle olive oil over potatoes and stir to evenly coat.
  • Place potatoes on baking sheet, spaced evenly, and bake in the preheated oven for 15 minutes.
  • Remove from oven, flip over each potato slice, and return to the oven for another 15 minutes. Continue cooking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around edges, but still soft in the center.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 29 g, Fat 6.9 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 1 g, Sodium 332.1 mg, Sugar 1.6 g

SPICY CUMIN FRIES



Spicy Cumin Fries image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 7

2 pounds frozen crinkle-cut french fries
1/2 cup chopped dried red chiles, such as cayenne or arbol
1/4 cup vegetable oil
2 tablespoons whole cumin seeds
1 tablespoon Sichuan peppercorns
Kosher salt
4 scallions, chopped

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 rimmed baking sheets with foil, then divide the fries between them. Bake, tossing once or twice, until crisp and golden brown, 30 to 45 minutes. Transfer to a large bowl.
  • Place the chiles in a bowl, cover with a plate and shake to release the seeds. Fish out the chiles, leaving the seeds behind.
  • Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds, peppercorns, chopped chiles and 1 teaspoon salt and cook, stirring, until toasted, 2 to 3 minutes. Stir in the scallions and remove from the heat.
  • Toss the fries with the spiced oil and season with salt. Remove and discard any large chile pieces.

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

ROASTED CARROT FRIES



Roasted Carrot Fries image

Turn carrot sticks into fun "fries" with a happier health profile by popping them in the oven and serving them fry-style. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 3

1 pound fresh carrots, cut into 1/2-inch sticks
2 teaspoons olive oil
1/2 teaspoon salt

Steps:

  • Place carrots in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt; toss to coat. Bake, uncovered, at 450° for 10-12 minutes or until crisp-tender.

Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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.

SWEET AND SPICY CARROT FRIES



Sweet and Spicy Carrot Fries image

Sweet and spicy carrot fries--these puppies are magic. Make them in 30 minutes and then watch them disappear!

Provided by Live.Life-Love.Food

Categories     Side Dish     Fries Recipes     Veggie Fries Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 pound carrot, peeled and cut into matchsticks
1 tablespoon olive oil, or as needed
1 teaspoon pure maple syrup
½ teaspoon kosher salt
¼ teaspoon cayenne pepper, or to taste
1 pinch curry powder
1 pinch hot paprika

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking pan with parchment paper.
  • Spread carrots on the prepared baking sheet; toss with enough olive oil to coat. Drizzle with maple syrup and sprinkle with salt, cayenne, curry powder, and paprika. Toss everything together and spread out evenly.
  • Roast in the preheated oven, tossing a few times while they bake, until tender, about 20 minutes. Serve hot.

Nutrition Facts : Calories 81.9 calories, Carbohydrate 12.2 g, Fat 3.7 g, Fiber 3.3 g, Protein 1.1 g, SaturatedFat 0.5 g, Sodium 318.7 mg, Sugar 6.4 g

CILANTRO CARROTS WITH CUMIN



Cilantro Carrots with Cumin image

Categories     Citrus     Herb     Vegetable     Side     Vegetarian     Carrot     Fall     Healthy     Potluck     Cilantro     Bon Appétit

Yield Serves 8

Number Of Ingredients 7

2 pounds carrots, each cut into 2-inch-long pieces, then quartered lengthwise
6 tablespoons water
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons ground cumin
2 garlic cloves, pressed
2 tablespoons minced fresh cilantro

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.)

SPICED CARROT FRIES



Spiced Carrot Fries image

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

1 lb carrot
1/2 tablespoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon honey
1 dash chili powder
1 dash cumin
1 dash ginger
1 dash salt and pepper

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

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