Best Cinnamon Cumin Carrots Recipes

ROASTED POTATOES AND CARROTS WITH CUMIN AND CINNAMON image

Categories Chicken

Number Of Ingredients 7

Ingredients:
6 red potatoes, quartered
2-3 carrots, sliced at an angle into chunks
3 tablespoons extra-virgin olive oil
2 teaspoons cumin
¼ teaspoon cayenne
1/8 teaspoon cinnamon

Steps:

Directions: Preheat oven to 450 F. Scrub carrots and potatoes (remove any eyes). Cut up vegetables and place in an 8-by-8-inch baking dish. Mix oil and spices together in a small bowl and drizzle over vegetables. Mix vegetables with a wooden spoon so they are evenly coated. Roast 20-25 minutes, or until tender when pierced with a fork. Preparation: 30 minutes Makes 4 servings

Roasted Carrots with Cumin & Cinnamon Recipe - (4.4/5) image

Provided by jeknudson

Number Of Ingredients 7

1 bunch carrots, halved lengthwise then crosswise into 3-inch pieces
Orange juice
EVOO
Pinch salt
Pinch ground cumin
Pinch ground cinnamon
Garnish with fresh chopped cilantro or parsley

Steps:

Preheat the oven to 425 degrees . Toss carrots with orange juice, EVOO, salt, ground cumin and ground cinnamon. Roast, tossing halfway through cooking, until carrots are soft and browned in spots, 30 to 35 minutes. Garnish with fresh chopped cilantro or parsley.

Cinnamon & Cumin Carrots image

Provided by Andy Anderson !

Categories Vegetables

Time 40m

Number Of Ingredients 6

10 medium carrots, about 1 pound
1 1/2 Tbsp coconut oil, organic if possible
salt & freshly ground black pepper, to taste
1/4 tsp cinnamon, ground
1/2 tsp cumin, ground
1 Tbsp parsley, italian variety (for garnish)

Steps:

1. Place a rack in the middle position, and preheat the oven to 400f (205c).
2. Peel the carrots and cut on the bias into 1/2-inch thick ovals, and then place in a large mixing bowl.
3. Add the dry spices (salt, pepper, cinnamon, and cumin) to a small saucepan, and cook over medium heat until they smell fragrant, about 5 -7 minutes. Do not let them burn.
4. Chef's Note: Heating up dry spices is a way to bring out their essential oils, and hence their flavors. The process is called blooming. Chef's Tip: If you can get Vietnam cinnamon, do so.
5. Take the saucepan off heat, and then add the coconut oil, and allow the oil to melt into the spices. Mix together thoroughly with a wooden spoon.
6. Add the spice mixture to the bowl containing the carrots, and toss until the carrots are completely coated.
7. Line a baking sheet with parchment, and then spread the carrots out in a single layer.
8. Bake in the preheated oven, until the carrots soften, and begin to brown, about 20 - 25 minutes.
9. Plate the dish, and then sprinkle on the chopped parsley. Serve immediately.
10. As I've mentioned before this is one of my regular dishes, served at Thanksgiving. And when I use this dish in one of my catering jobs, I always get asked for the recipe. Simple and delicious. Keep the faith, and keep cooking.