VEGAN GINGER CUMIN CARROTS
Vegan ginger cumin carrots are roasted in the oven until caramelized, sweet, spiced and destined to be new THE STAR of your dinner!
Provided by HWC Magazine
Categories Sides
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (204 degrees C)
- Place your peeled whole baby carrots on the baking sheet (note that the diameter of my carrots were only about 1/2 inch or less so if you have large carrots then cut them in 1/2 or even 1/4 them lengthwise so that they cook faster for you) You can also use the pre cut and peeled baby carrots that are ready to eat at your grocery store. (You may have to adjust your cooking depending on how large in diameter your carrots are)
- Add the coconut oil, cumin, ginger, salt and pepper on to your carrots and toss and rub carrots to make sure that you have all of your seasoning evenly distributed.
- Add three whole garlic cloves on the baking sheet unpeeled ( or if you do not have fresh garlic then just add a sprinkle of garlic powder on your carrot before baking in the oven.
- Roast your carrots uncovered for about 20 minutes or until fork tender. If your carrots are larger in diameter then you may have to roast for longer until fork tender.
- Squeeze the soft caramelized garlic out of the peeling and toss gently in the roasted carrots. Garnish with a little chopped cilantro and enjoy.
Nutrition Facts : ServingSize 1 g, Calories 122 kcal, Carbohydrate 18 g, Protein 2 g, Fat 6 g, SaturatedFat 5 g, Sodium 119 mg, Fiber 5 g, Sugar 8 g
MOROCCAN-SPICED ROASTED CARROTS
Tender, caramelized roasted carrots tossed in Moroccan-inspired spices like cinnamon, ginger, paprika, and cumin. Just 30 minutes, 1 pan, and 8 ingredients required!
Provided by Minimalist Baker
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
- Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.
- Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za'atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.
- Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.
Nutrition Facts : ServingSize 1 servings, Calories 110 kcal, Carbohydrate 11.4 g, Protein 1.2 g, Fat 7.2 g, SaturatedFat 0.8 g, Sodium 371 mg, Fiber 3.4 g, Sugar 5.4 g, UnsaturatedFat 5.94 g
CARROTS, GINGER AND CUMIN
Provided by Craig Claiborne
Categories easy, quick, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Scrape carrots and cut into medium slices or slice in food processor. Cook carrots in boiling salted water until just tender, about five minutes, depending on thickness. Drain and rinse under cold water to stop cooking.
- Meanwhile, saute cumin in one tablespoon butter for about 30 seconds. Add the ginger and garlic and saute a minute longer.
- Combine cooked, drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk, and process in food processor with steel blade, in batches, until smooth.
- Season with salt and pepper. The recipe may be prepared to this point early in the day and heated gently to serve. If served immediately, heat through.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 269 milligrams, Sugar 5 grams, TransFat 0 grams
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
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