April 02, 2020
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 a delicious plump soft carrots infused with heady cumin aromas. They can be an accompaniment or eaten just on their own.
7 to 8 carrots, roughly 10 to 12 ounces total
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon cumin seeds
3 tablespoons olive oil
Few sprigs of parsley
2 tablespoons sliced almonds
Preheat the oven to 350°F. Toss the carrots with salt, pepper, cumin seeds, and olive oil.
Lay them flat onto a baking pan and cover tightly in foil. Roast in the oven for 20 to 30 minutes or until soft. Turn the heat off and let the carrots stay in the oven for another 10 to 12 minutes.
Remove them from the oven, sprinkle with parsley, and garnish with sliced almonds.
These carrots can be served warm, cold, or at room temperature.
Serve with a dollop of plain whole-milk yogurt or sour cream.
Serve with a drizzle of balsamic, saba, or the juice of half a lime or lemon.
Sprinkle with chili powder.
December 02, 2022