AIR-FRYER CUMIN CARROTS
Air-fryer 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 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat air fryer to 325°. 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; toss to coat. Place on greased tray in air-fryer basket., Cook until crisp-tender and lightly browned, 12-15 minutes, stirring occasionally. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 86 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
ORANGE-GLAZED BABY CARROTS WITH CUMIN
Complement the natural sweetness of baby carrots with a zesty citrus and spice flavored glaze in this 20 minute side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In 10-inch skillet, heat all ingredients except parsley to boiling over medium heat. Reduce heat, cover and simmer 7 to 9 minutes or until carrots are barely cooked through.
- Uncover skillet and stir carrots. Simmer about 2 minutes longer or until liquid is reduced to about 1 tablespoon and carrots have a glazed appearance. Remove from heat and sprinkle with parsley.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 15 g, TransFat 1/2 g
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
HONEY ROASTED CARROTS WITH CUMIN
Carrots are tossed with olive oil, cumin, and honey in this simple, easy, and yummy side dish.
Provided by Lorelei Diaz Vitulli
Categories Side Dish Vegetables Carrots
Time 40m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 22.2 g, Fat 6.9 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 83.9 mg, Sugar 20.1 g
BABY CARROTS WITH CUMIN
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 15m
Yield 4 - 6 servings
Number Of Ingredients 6
Steps:
- Peel carrots and trim ends if desired.
- Put carrots in a saucepan. Add water, with salt, to cover. Bring to a boil and simmer for 10 minutes, or until tender. Drain carrots and add butter, cumin, pepper and chervil. Toss to coat carrots and serve.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 4 grams, TransFat 0 grams
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 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
STIR-FRIED CUMIN CARROTS
Pair lightly spiced baby carrots with a zesty lemon, shallot, cumin and coriander dressing to make this fabulous side dish - a great accompaniment to your Sunday roast
Provided by Tom Kerridge
Categories Side dish
Time 20m
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Mix all the dressing ingredients together and set aside.
- Heat the oil in a wok, then add the carrots. Stir-fry for 3-4 mins until lightly charred, then add the garlic, cumin, chilli and a large pinch of salt. Cook for 2 mins more. Turn off the heat, toss through the dressing and a few chopped carrot tops, then serve.
Nutrition Facts : Calories 95 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
BABY CARROT CONFIT WITH ORANGE JUICE AND CUMIN
Provided by Yves Camdeborde
Categories Side Braise Vegetarian Orange Carrot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Place carrots in pot large enough to hold carrots in double layer. Pour orange juice over; add cumin. Sprinkle with salt and freshly ground black pepper. Bring to boil. Reduce heat to medium, cover, and simmer until carrots are just tender, about 10 minutes. Transfer carrots to plate. Boil liquid in pot until slightly reduced and syrupy, about 2 minutes. Stir in butter. Return carrots to pot and simmer just until heated through, about 2 minutes. Season carrots to taste with salt and pepper.
BRAISED CARROTS WITH CUMIN AND RED PEPPER
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.
Provided by David Tanis
Categories quick, side dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Cut the carrots lengthwise, or quarter them if you wish.
- 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.
- Remove the lid, raise the heat, and let any remaining water cook away.
- 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.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams
CARROTS WITH CUMIN BUTTER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel the carrots, and trim off the ends.
- Put the carrots in a saucepan, and add water to cover and salt. Bring to a boil, and cook until tender, about 12 minutes.
- Drain the carrots. Add the butter and cumin; toss to coat the carrots. Sprinkle with chopped parsley and serve.
Nutrition Facts : @context http, Calories 56, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 211 milligrams, Sugar 4 grams, TransFat 0 grams
BABY CARROTS WITH CUMIN BUTTER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel the carrots and trim off the ends.
- Put the carrots in a saucepan and add water to cover with salt. Bring to a boil and simmer until tender, about 10 minutes.
- Drain the carrots, add the butter, cumin and coriander and toss well. Serve immediately.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 276 milligrams, Sugar 5 grams, TransFat 0 grams
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