ROASTED RAINBOW CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.
CUMIN-ROASTED CARROTS
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 55m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 86 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
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
More about "organic rainbow carrots with walnut oil and toasted cumin seeds recipes"
OVEN ROASTED RAINBOW CARROTS WITH ORANGE …
From veggieinspired.com
5/5 (1)Total Time 30 minsCategory Side DishCalories 201 per serving
- Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Place the carrots on the prepared baking sheet. Drizzle the oil over the carrots and sprinkle on the thyme, cumin, salt, and pepper. Toss the carrots well so they are evenly coated. Spread them out into one even layer with space between each carrot. Roast for 15 minutes.
- Meanwhile, whisk together the orange juice and maple syrup. After the carrots have roasted for 15 minutes, pour the orange maple mixture over the carrots, toss well, and spread back out evenly in one even layer. Roast for another 5 to 10 minutes until the carrots start to brown and caramelize and are tender when pierced with a fork or knife.
- While the carrots are roasting for the final time, toast the walnuts. Heat a dry skillet over medium-high heat. Add the walnuts and toast, stirring frequently to prevent burning, until fragrant and starting to darken. This should take about 3 to 5 minutes. Watch them closely so they don't burn. Once toasted, pour them out onto a plate in one even layer to cool down. They will continue to crisp up as they sit.
ROASTED RAINBOW CARROTS - UMAMI GIRL
From umamigirl.com
4.6/5 (10)Calories 85 per servingCategory Sides
- Peel and trim the carrots. Slice very thick carrots into quarters from root to tip, slice medium-sized carrots in half from root to tip, and leave any very thin carrots whole. The idea is to cut all pieces to a reasonably similar size so they will roast evenly.
- Place the carrots on one baking sheet and toss with half the oil, then move half the carrots to a second baking sheet and arrange in a roomy single layer. Sprinkle with salt and pepper and roast until tender and lightly browned, about 20-25 minutes depending on size.
- While the carrots roast, place the remaining 1/2 tablespoon of oil and the mustard and cumin seeds into your smallest pan. Warm over medium heat until the seeds start to pop vigorously, then remove from heat and let sit until ready to serve.
ROASTED RAINBOW CARROTS - WAVES IN THE …
From wavesinthekitchen.com
Reviews 2Servings 8Cuisine CalifornianCategory Sides
- Scrub carrots well. If they are bit carrots cut in half, if they are baby size OK to leave them whole.
- Place carrots on a rimmed baking sheet and pour the cumin mixture of them. Toss well with your hands so that they are evenly coated. Add bay leave and garlic cloves.
ROASTED RAINBOW CARROTS RECIPE - LOVE AND …
From loveandlemons.com
5/5 (1)Total Time 45 minsCategory Side Dish
ROASTED RAINBOW CARROTS - SPEND WITH PENNIES
From spendwithpennies.com
ROASTED RAINBOW CARROTS WITH MAPLE GLAZE - COOKING FOR MY SOUL
From cookingformysoul.com
ROASTED RAINBOW CARROTS • CRAVING SOME CREATIVITY
From cravingsomecreativity.com
ROAST RAINBOW CARROTS & BEETROOTS WITH BEETROOT WALNUT
From rebelrecipes.com
ROASTED RAINBOW CARROTS - SOLI ORGANIC
From soliorganic.com
CUMIN ROASTED CARROTS – A COUPLE COOKS
From acouplecooks.com
ROASTED CARROTS WITH CUMIN RECIPE - RACHEL COOKS®
From rachelcooks.com
ORGANIC RAINBOW CARROTS WITH WALNUT OIL AND TOASTED …
From tfrecipes.com
CUMIN ROAST CARROTS - A SIMPLE VEGAN SIDE DISH THAT GIVES …
From greedygourmet.com
CUMIN-ROASTED CARROTS WITH DILL YOGURT RECIPE | EATINGWELL
From eatingwell.com
SIMPLE ORGANIC ROASTED RAINBOW CARROTS | NATURAL GROCERS
From naturalgrocers.com
You'll also love