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
STIR-FRIED CARROTS
For a colorful side dish that's as good for you as it is good, Grace Yaskovic cooks up these fast and fail-proof carrots with rosemary fresh from her garden. "It's my hubby Tom's favorite way to do carrots," she shares, "and it just happens to be healthy, too!"
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet or wok, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until liquid is reduced.
Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 2g 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
STIR-FRIED CARROTS
Here's a tasty departure from your usual side dish. Toss sliced carrots with Italian dressing and stir-fry until crisp-tender and delicious!
Provided by My Food and Family
Categories Recipes
Time 17m
Yield Makes 4 servings.
Number Of Ingredients 3
Steps:
- Clean carrots; cut diagonally into very thin slices.
- Heat dressing in wok or large skillet on high heat. Add carrots; cook and stir 2 min.
- Add water. Reduce heat to medium-high; cook an additional 9 to 10 min. or until carrots are crisp-tender, stirring occasionally.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 8 g, Protein 1 g
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
STIR FRIED BEANS AND CARROTS
Make and share this Stir Fried Beans and Carrots recipe from Food.com.
Provided by nehasan
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a blender take the chilli and garlic add a little water if needed and make a paste.
- 2. In a bowl put in the soya sauce, 1 tablespoon of the chilli-garlic, 2 tablespoon of olive oil, lemon juice, cumin powder and water. Mix it nicely.
- 3. Cut the beans and carrots in little long and stanty way and wash them.
- 4. in a bowl take the vegetables and mix the liquid mixture to it.and let it absorb the flavour for 10 minutes.
- 5. take a pan and add he rest of the olive oil and on heated add the vegetables.
- 6. cover it wid the lid, stiring it a little in a few seconds.a nice sizzlin sound is der through out, due to the water.Add salt.
- 7. Turn off the flame wen a few vegetables start getting a blackish burnt colour.
- 8. serve hot with rice or simply as a salad.
Nutrition Facts : Calories 284.1, Fat 27.9, SaturatedFat 3.8, Sodium 530.9, Carbohydrate 8.5, Fiber 2.1, Sugar 2.7, Protein 2.6
STIR-FRIED CARROTS AND GARLIC
Categories Garlic Vegetable Side Sauté Vegetarian High Fiber Wheat/Gluten-Free Carrot Spring Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- Halve carrot pieces lengthwise and cut crosswise into 1/8-inch-thick slices. In a heavy medium skillet heat oil over moderately high heat until hot but not smoking and stir-fry carrots until they begin to turn golden. Add garlic and stir-fry 30 seconds. Add water and butter and simmer, covered, until carrots are just tender, about 3 minutes. Boil carrots, uncovered, until most of liquid is evaporated. Stir in lemon juice and salt and pepper to taste.
STIR-FRIED CARROTS WITH COCONUT
This simple dish, also known as carrot poriyal, complements most Indian meals. Leftovers can be added to salads. Urad dal are small lentils that have been skinned and split; they can be found at Indian markets or kalustyans.com. This recipe is courtesy of Madhur Jaffrey.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Yield Serves 3 to 4
Number Of Ingredients 9
Steps:
- Place oil in a large frying pan, wok, or karhai over medium heat. When hot, add urad dal. As soon as it begins to change color, add mustard seeds and red chiles. When the mustard seeds pop and the chiles darken -- a matter of seconds -- add carrots, ginger, and 1/2 teaspoon salt. Mix well, then add 4 tablespoons water. Cover and cook over low heat until carrots are tender, 3 to 6 minutes. Add coconut and cilantro; mix well. Serve immediately.
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