Suzanne Goins Roasted Carrot Salad With Cumin Recipes

ROASTED CARROTS WITH CUMIN AND CORIANDER

Steps:

• Preheat the oven to 375˚. Line a baking sheet with foil. In a large bowl, toss the carrots with the honey, olive oil, coriander seeds, cumin seeds, 1 tablespoon salt and 3/4 teaspoon pepper. Arrange them in a single layer on the prepared baking sheet.
• Roast in the oven, stirring halfway through, until the carrots are tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Drizzle the vinegar over the carrots and taste a tiny piece for seasoning. Serve immediately.

CUMIN-SPICED ROASTED CARROTS

Steps:

• Put the carrots, thyme, rosemary, garlic, star anise and bay leaf in a saucepan and just cover with water. Season well with sea salt and bring to the boil. Simmer the carrots slowly for about 30 mins until soft and tender, then remove from the heat and allow to cool. Once cooled, remove the carrots from the water with a slotted spoon, pat dry with kitchen paper, transfer to a plate and put in the fridge for 20 mins until completely chilled.
• In a large frying pan, heat the olive oil to just under smoking, then fry the carrots for about 5 mins until golden brown all over. Turn the heat down, add the butter and cumin seeds, roll the carrots around until they are lovely and glossy, then remove and serve.

ROASTED CARROTS WITH TURMERIC AND CUMIN

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.

CARROT SALAD WITH CUMIN AND CORIANDER

Steps:

• Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
• To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

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.

SUZANNE GOIN'S ROASTED CARROT SALAD WITH CUMIN

Steps:

• What to do: 1. Preheat oven to 450 degrees. 2. Cut carrots in half length-wise and toss with 4 tablespoons of olive oil, thyme, ½ teaspoon of salt and freshly ground pepper. 3. Warm a heavy-duty baking sheet in the oven for 3-4 minutes. Arrange the oiled carrots on baking sheet and roast about 15 minutes, or until carrots are crisp-tender and slightly caramelized. 4. While carrots roast, toast the cumin seeds in a small pan over medium heat for 2 to 3 minutes, or until fragrant. Using a mortar and pestle or coffee grinder, pulverize half the seeds to a fine powder. 5. In a small bowl, mix cumin powder with cumin seeds, ¼ teaspoon of salt and red wine vinegar. Whisk in ¼ cup of olive oil. 6. Place cooked carrots in a large bowl with 2-3 tablespoons of cumin vinaigrette. Let the carrots marinate for 5 minutes. 7. Add the shallots and the olives to the bowl with the carrots and toss well. 8. Add arugula and season with a squeeze of lemon, salt and pepper. Gently toss to coat the greens. Taste for balance and seasoning. 9. Arrange salad on plates or a platter. Tuck the cheese in and around the leaves and carrots. Spoon extra dressing over top.

ROASTED CARROT, ROCKET & LENTIL SALAD

Steps:

• Heat oven to 200C/180C fan/ gas 6. Toss the carrots in 1 tbsp oil, the cumin seeds and some seasoning. Spread out on a baking tray and roast for 30-35 mins until soft and charred around the edges.
• Meanwhile, whisk together the remaining oil, the lemon zest and juice, honey and mustard. Once the carrots are cooked, stir through all the remaining ingredients, then toss through the dressing to serve.

HONEY ROASTED CARROTS WITH CUMIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
• Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.

CUMIN-ROASTED CARROTS

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.

ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PURéE, AND FLATBREAD

Steps:

• Preheat oven to 400°F. Place beets in roasting pan; drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt; toss. Add 2/3 cup water to pan; arrange golden beets on 1 side of pan and red beets on other side. Cover with foil. Roast until tender, about 45 minutes.
• Meanwhile, trim green tops from carrots to 1 inch. Peel carrots and cut into thirds crosswise, then quarter lengthwise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.
• Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place golden beets in medium bowl and red beets in another medium bowl.
• Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill; grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/2 cup oil. Season vinaigrette with salt and pepper. Do ahead Beets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.
• Add parsley, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with golden beets; toss to blend. Add remaining vinaigrette and 2 teaspoons lemon juice to bowl with red beets; toss to blend. Season both beet mixtures with salt and pepper.
• Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon golden beet-carrot mixture alongside. Tuck red beets into golden beet mixture and serve.