Imagine a side dish that's not just a humble vegetable, but a culinary adventure that tantalizes your taste buds with every bite. These Cumin Scented Roasted Carrots are about to revolutionize the way you think about vegetables, turning a simple carrot into a Middle Eastern-inspired masterpiece that will have your dinner guests begging for the recipe. With a perfect blend of earthy cumin, golden caramelization, and a touch of olive oil, these carrots are more than just a side dish - they're a flavor explosion waiting to happen!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the carrots thoroughly under cool running water. Peel the carrots using a vegetable peeler, then cut them into uniform sticks about 3-4 inches long and roughly 1/2 inch thick. This ensures even cooking and consistent roasting.
- Place the carrot sticks in a large mixing bowl. Drizzle the olive oil over the carrots, ensuring each piece is evenly coated. This will help the carrots caramelize and develop a rich, golden color.
- Sprinkle the ground cumin, salt, and black pepper over the carrots. Toss the carrots gently with clean hands or a spatula to distribute the seasonings evenly, making sure each carrot is well-seasoned.
- Spread the seasoned carrots in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause steaming instead of roasting. Leave some space between each carrot stick.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through cooking, use tongs to flip the carrots to ensure even browning and caramelization.
- The carrots are done when they are tender when pierced with a fork and have golden-brown edges. The cumin will have created a fragrant, toasty aroma throughout the kitchen.
- Remove from the oven and let the carrots rest for 2-3 minutes. Transfer to a serving platter and optionally garnish with fresh chopped parsley or a light drizzle of additional olive oil.
Tips
- • Choose fresh, firm carrots for the best roasting results. Look for carrots with smooth, vibrant skin without blemishes.• Cut carrots into uniform sizes to ensure even cooking. Uneven pieces can lead to some carrots burning while others remain undercooked.• Don't overcrowd the baking sheet. Give each carrot stick breathing room to allow proper caramelization and roasting.• For extra flavor, try toasting the cumin seeds briefly in a dry pan before grinding them to enhance their aromatic qualities.• Use a high-temperature oven (425°F) to achieve that perfect golden-brown exterior and tender interior.• Experiment with additional spices like smoked paprika or a pinch of cinnamon to complement the cumin's warm flavor.• Let the carrots rest for a few minutes after roasting to allow their flavors to settle and develop a more intense taste profile.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 10g
Protein: 1g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
