Roasted Carrots With Turmeric and Cumin
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 10medium carrots, peeled
- 2tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- 1tablespoon fresh thyme leaves
- ½teaspoon cumin seeds, lightly toasted
- ½teaspoon coriander seeds, lightly toasted
- 2tablespoons unsalted butter, at room temperature
- ½teaspoon turmeric
- ½teaspoon Aleppo pepper or mild chili powder
- 2tablespoons chopped fresh mint
Nutritional analysis per serving (6 servings)
120 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 266 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Advance preparation: These are also delicious at room temperature, so you can roast them a few hours ahead.
Private Notes
Comments
Love these, as do the rest of my family. I now make these without the butter. In step 3, simply put the spices into the (unwashed) bowl you used in step 1. If needed, add a few extra drops of oil. When the carrots come out of the oven, put them in the bowl and mix gently to coat them with the spices and mint.
I've made these without the mint and they are still great!
I agree with Katherine -- given all those spices, the result is surprisingly bland. Also the recipe is unclear. Step 3 says to transfer spices and soft butter to a large pan, and step 4 says to add the cooked carrots to the spices in the pan. I don't know if it means a sauce pan or frying pan, but since we don't then add heat, why use a pan at all? Why not a bowl or the serving platter instead?
doesn't need the mint. And can substitute spices for the seeds. Carrots shrink, so make plenty.
i sauteed the butter with the spices for a few seconds, then poured over the carrots. also added some harissa paste. was a bit cakey but really delicious. next time i might add some harissa paste to the butter along with a little water to liquify it, then pour over.
Made this with ground cumin and coriander (instead of seeds) stirred into into the softened butter. Absolutely delicious and very easy.
Made this last night as a side for smoked brisket - DELICIOUS! I did not have the cumin or coriander seeds but the powder worked fine. Will definitely be making again!
Advertisement