CUMIN ROASTED CARROTS
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 CARROTS
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
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
CUMIN PORK CHOPS WITH HONEY CARROTS
Flavour your meat with earthy cumin and serve with sweet Chantenay or baby carrots and natural yogurt
Provided by Good Food team
Categories Main course
Time 20m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together half the oil, half the honey, the lemon zest and juice, and the cumin seeds. Add the pork chops and ensure they are well coated. Heat a large frying pan and add the chops along with the glaze. Cook for 5-7 mins on each side, basting with the glaze every so often. Remove from the pan, wrap in foil and leave to rest.
- Meanwhile, boil the carrots until just tender, about 10 mins. Mix together the remaining oil and honey, the cinnamon and some seasoning. Add this to the pan you've just cooked the pork in, along with the carrots. Toss to coat, heat through, then serve the carrots alongside the chops with a dollop of natural yogurt.
Nutrition Facts : Calories 568 calories, Fat 36 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 0.5 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
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
CUMIN AND HONEY CARROTS
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
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
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CUMIN & HONEY CARROTS - SOBEYS INC.
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- In a large saucepan, bring salted water to a boil. Meanwhile, cut carrots on the diagonal into 1/2 -in. (1 cm) slices. Add the carrots to the water and parboil for 3 to 4 min. or until tender on the outside but very firm in the centre. Drain 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 min. or until well glazed. Sprinkle with sesame and cumin seeds, toss once more and serve.
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- In a large saucepan, bring salted water to a boil. Meanwhile, cut carrots on the diagonal into 1/2 -in. (1 cm) slices. Add the carrots to the water and parboil for 3 to 4 min. or until tender on the outside but very firm in the centre. Drain 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 min. or until well glazed. Sprinkle with sesame and cumin seeds, toss once more and serve.
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