CINNAMON & CUMIN CARROTS
I often enjoy carrots as a side dish. So when I saw this recipe, it just looked like a great new way to serve carrots! I was not disappointed. I prepared more than we would eat and I'm glad I did. The leftovers served as a great snack for me the next day.
Provided by Andy Anderson !
Categories Vegetables
Time 40m
Number Of Ingredients 6
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.
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