Spiced Carrot Spread Recipes

SPICED ROASTED CARROTS

Spiced Roasted Carrots image

Jazz up carrots with cumin, coriander and fresh dill.

Provided by Food Network Kitchen

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 pounds mixed colored baby carrots with tops, peeled
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Kosher salt and freshly ground black pepper
2 tablespoons roughly chopped fresh dill

Steps:

Preheat the oven to 400 degrees F.
Toss the carrots on a rimmed baking sheet with the oil, cumin, coriander, 1 teaspoon salt and a few grinds of pepper until the carrots are well coated. Spread out in a single layer and roast until tender, stirring the carrots about halfway through the cooking time, about 40 minutes. Transfer the carrots to a serving platter and sprinkle with the dill.
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SPICED CARROT SPREAD

Spiced Carrot Spread image

Categories Condiment/Spread Food Processor Vegetable Vegetarian Quick & Easy Spice Carrot Fall Healthy Vegan Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 8

Ingredients

1 tablespoon sesame seeds
1/2 tablespoon yellow mustard seeds
1/4 teaspoon cumin seeds
1/4 cup water
1 pound carrots, thinly sliced
3/4 teaspoon salt
1/8 teaspoon cayenne, or to taste
4 tablespoons olive oil

Steps:

Toast sesame, mustard, and cumin seeds together in a dry 2- to 3-quart heavy saucepan over moderate heat, stirring, until fragrant and a shade or two darker, 2 to 3 minutes. Stir in water, carrots, salt, cayenne, and 2 tablespoons oil and cook, covered, over low heat, stirring occasionally, until carrots are very tender, 20 to 30 minutes.
Purée mixture in a food processor with remaining 2 tablespoons oil until carrots are smooth (spices will still be a little coarse).

OVEN-ROASTED SPICED CARROTS

Oven-Roasted Spiced Carrots image

I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 pounds medium carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

Steps:

Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CHILI SPICED CARROTS

Chili Spiced Carrots image

Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
2 pounds carrots, sliced diagonally 1/2 inch thick
1 teaspoon freshly grated lemon zest
2/3 cup water
Coarse salt
2 tablespoons fresh lemon juice

Steps:

In a large nonstick skillet, heat olive oil over low heat. Add garlic cloves, and cook until tender, about 2 minutes. Stir in chili powder and ground cumin; cook 1 minute.
Add carrots, lemon zest, water, and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until carrots are tender, 15 to 20 minutes.
Uncover, raise heat to high, and cook until any remaining liquid has evaporated, 2 to 3 minutes. Stir in lemon juice, and serve.

Nutrition Facts : Calories 53 g, Protein 1 g

SPICED CARROTS

Spiced Carrots image

Carrots cooked in wine with raisins and spices.

Provided by Beth Bean Fox-Ebert

Categories Side Dish Vegetables Carrots

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ pounds carrots, sliced
⅓ cup white wine, or more to taste
6 tablespoons margarine
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅔ cup raisins
2 tablespoons light brown sugar

Steps:

Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.

Nutrition Facts : Calories 226.6 calories, Carbohydrate 30.6 g, Fat 11 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 20.9 g

GLAZED SPICED CARROTS

Glazed Spiced Carrots image

Glazed carrots are a classic side dish for all kinds of special occasions. They're the perfect accompaniment for all kinds of main entrees. This recipe is very easy to put together, leaving your oven and stove top free for other cooking creations. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 6h10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 pounds small carrots
1/2 cup peach preserves
1/2 cup butter, melted
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons cornstarch
2 tablespoons water
Toasted chopped pecans, optional

Steps:

Place carrots in a 3-qt. slow cooker. Combine the preserves, butter, brown sugar, vanilla, cinnamon, salt and nutmeg. Combine cornstarch and water until smooth; stir into preserve mixture. Pour over carrots., Cover and cook on low for 6-8 hours or until tender. Stir carrots; sprinkle with pecans if desired.

Nutrition Facts : Calories 290 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 327mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 3g fiber), Protein 1g protein.

SPICED CARROT SPREAD

Spiced Carrot Spread image

Steamed carrots are pureed with cumin, ginger, cinnamon, cayenne, and tahini to create a robustly flavored appetizer.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

6 medium carrots, thinly sliced
1/2 small garlic clove, chopped
1/4 teaspoon ground cumin
1/4 teaspoon finely grated peeled fresh ginger
1/8 teaspoon ground cinnamon
Pinch of cayenne pepper
1 tablespoon tahini
2 teaspoons fresh lemon juice
Coarse salt and ground pepper

Steps:

Set a steamer basket in a saucepan with 2 inches simmering water. Add carrots. Cover and steam until tender, about 12 minutes. Transfer to a food processor, along with garlic, cumin, ginger, cinnamon, cayenne pepper, tahini, and lemon juice. Season with salt and pepper. Process until smooth, about 1 minute, adding up to 2 tablespoons water, if necessary.

Nutrition Facts : Calories 59 g, Fat 2 g, Fiber 3 g, Protein 2 g

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