03 April, 2015

Roasted Carrots | How to Cook Everything

Roasted Carrots with Cumin (5)
Makes 4 servings
1- to 1.5-lbs baby carrots, green tops trimmed, or full size carrots cut into sticks
3 Tbsp extra virgin olive oil
2 tsp cumin seeds
Freshly ground pepper

Roasted Carrots with Fennel Seed:  Substitute fennel for the cumin seeds.

Roasted Carrots with Sesame:  Replace EVOO with 2 Tbsp peanut, grapeseed or corn oil and 1 Tbsp dark sesame oil. Substitute up to 2 Tbsp black and white sesame seeds for the cumin and add them in the last 3 or 4 minutes of roasting.

Roasted Carrots with Dates & Raisins:  Omit cumin and add 1/4 cup each dates and golden raisins during the last 10 minutes of roasting. Garnish with chopped nuts like pistachios, almonds or walnuts and a couple Tbsp chopped fresh mint leaves.

Roasted Carrots with Cumin directions
Heat the oven to 425ºF.

Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with cumin, salt and pepper. Roast until the carrots are tender and browning, about 25 minutes.

Serve hot, warm or at room temperature.

This recipe is from Mark Bittman, How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food (Hoboken: Double B Publishing, Inc, 2008), 278  - 279.


Page Last Updated 25 May 2015

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