Recipes and Food
Easy Roasted Carrots Recipe
While cumin is very common to Indian cooking, I first experienced the combination of carrots and cumin in a Moroccan cold carrot salad and subsequently began adopting that combination with many carrot dishes. The trick here is to cook the carrots in a way that they steam and roast at the same time, by covering them tightly with foil and baking in the oven. This also works with parsnips or other root vegetables, and makes for delicious, plump, soft carrots infused with heady cumin aromas. They can be an accompaniment or eaten just on their own.
Makes 2 servings | 40 minutes
- 7-8 carrots, roughly 10-12 ounces total
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin seeds
- 3 tablespoons olive oil
- few sprigs parsley or other herbs
- 2 tablespoons sliced almonds
- Preheat the oven to 350F. Peel the carrots, remove the tops, and toss with salt, pepper, cumin seeds, and olive oil. Lay them flat onto a shallow baking pan and cover tightly in foil.
- Roast in the oven for 20-30 minutes or until soft. Turn the heat off and let the carrots stay in the oven for another 10-12 minutes.
- Remove the baking pan from the oven, sprinkle with parsley, and garnish with sliced almonds.
Notes & Variations
- These carrots can be served warm, cold, or at room temperature.
- Serve with a dollop of plain yogurt or sour cream.
- Serve with a drizzle of balsamic or saba — or the juice of half a lime or lemon.
- Sprinkle with chili powder.