Braised Carrots With Cumin and Red Pepper

Name: Braised Carrots With Cumin and Red Pepper
Total time: 30 min
Yield: 8 to 10 servings
Ingredients: 3 pounds medium carrots, peeled; 4 tablespoons olive oil; Salt; 6 garlic cloves, sliced; 1/2 teaspoon cumin seed, toasted and coarsely ground; 2 teaspoons mild red pepper flakes, like Aleppo or Marash; 2 teaspoons paprika, smoked or unsmoked

By David Tanis

Updated May 2, 2024

Braised Carrots With Cumin and Red Pepper — Tony Cenicola/The New York Times

Total Time: 30 minutes
Rating: 5(462)
Comments: Read comments

This recipe calls for braising the humble carrot in olive oil and garlic, then seasoning with toasted cumin and red pepper. They taste good hot or at room temperature which makes them ideal for a large dinner party or potluck. Use real carrots and peel your own. Which is not to say that those miniature peeled carrots in bags aren’t real, but, convenience aside, they often lack true carrot flavor.

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Ingredients

Yield:8 to 10 servings

3pounds medium carrots, peeled
4tablespoons olive oil
Salt
6garlic cloves, sliced
½teaspoon cumin seed, toasted and coarsely ground
2teaspoons mild red pepper flakes, like Aleppo or Marash
2teaspoons paprika, smoked or unsmoked

Ingredient Substitution Guide

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Preparation

Step 1
Cut the carrots lengthwise, or quarter them if you wish.
Step 2
Warm the olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the carrots and turn them in the oil to coat. Season generously with salt. Add the garlic and 1 cup of water. Bring to a boil, then reduce the heat to a gentle simmer and cover the pan. Cook for about 10 minutes, until the carrots are just tender.
Step 3
Remove the lid, raise the heat, and let any remaining water cook away.
Step 4
Sprinkle the cumin, red pepper and paprika over the carrots and transfer them to an oven-proof serving dish. Serve hot or at room temperature. The carrots may be left at room temperature for 2 to 3 hours, or refrigerated and brought to room temperature, before reheating in a 400-degree oven for 10 minutes.

Ratings

5 out of 5

462 user ratings

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Comments

Alexandra7 years ago

Great! Beautiful and easy. The same recipe can be made by simply roasting the vegetables on a cookie sheet in a hot over for 25 minutes or so.

Willa7 years ago

Everyone liked this and it was easy to make. I used multicolored carrots which were beautiful. I appreciated that I could cook it on top of the stove as my oven was shared by many other dishes.

Paul7 years ago

A simple variation is to skip cumin, red pepper and paprika and add a 2-3 tablespoons of capers and some chopped parsley.

Stephanie G3 months ago

Great flavor profile. Next time I’d cut fat carrot rounds & use a spice grinder instead of a mortar & pestle. Otherwise - fantastic.

@jennifer5 months ago

Best carrots ever! This will be my go-to carrot recipe. Love the texture and spices.

VicinNY5 months ago

I like this recipe for changing up my usual pot roast or stew. Instead of boiling the veggies (parsnips, onions, and of course, carrots), to lightly braise and then spice and roast briefly to caramelize.

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