Coriander and cumin spiced baby carrots
Coriander and cumin spiced baby carrots are a healthy side dish that blends earthy spices with the natural sweetness of roasted carrots. This simple recipe involves coating baby carrots in a fragrant mixture before roasting them until tender.
Cook time 15 min
Prep time 15 min
Ingredients:
1 tbsp fresh parsley2 tsp coriander leaves
1 tsp ground cumin
1 tsp olive oil
1 tbsp vinegar
1 tbsp orange juice
4 cups carrots
Coriander and cumin spiced baby carrots are a delightful and healthy side dish that combines the earthy and aromatic flavors of coriander and cumin with the slight sweetness of baby carrots. This easy-to-make recipe is perfect for adding a touch of spice to your meal while enjoying the health benefits of carrots. Let's dive into this simple yet flavorful dish.
Instructions:
Preheat your oven to 400°F (200°C).
Wash and peel the baby carrots. Pat them dry with a kitchen towel to ensure they roast well.
In a large mixing bowl, combine the chopped fresh parsley, coriander leaves, ground cumin, olive oil, vinegar, and orange juice. Stir well to create a uniform mixture.
Add the baby carrots to the bowl with the spice and seasoning mixture. Toss the carrots thoroughly, ensuring each one is well-coated with the mixture.
Spread the coated baby carrots evenly on a baking sheet lined with parchment paper or lightly greased with olive oil.
Place the baking sheet in the preheated oven. Roast the carrots for 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through the roasting time to ensure even cooking.
Once the carrots are done, remove them from the oven. Allow them to cool slightly before serving.
If desired, garnish with a bit more parsley or coriander. Serve the coriander and cumin-spiced baby carrots warm as a delightful side dish.
Coriander and cumin spiced baby carrots are a versatile and nutritious addition to any meal. This recipe's balanced flavors will appeal to a wide range of palates, making it an excellent choice for family dinners or special occasions. Enjoy these baby carrots as a side dish on their own or as part of a larger spread. Happy cooking!
Coriander and cumin spiced baby carrots FAQ:
Store leftover spiced baby carrots in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or briefly in the oven before serving.
Baby carrots are done roasting when they are tender and slightly caramelized, which typically takes 20-25 minutes at 400°F (200°C). You can test for doneness by inserting a fork or knife into a carrot; it should slide in easily.
Yes, you can substitute cumin and coriander with other spices like smoked paprika or allspice for a different flavor profile, but keep in mind it will change the dish's overall taste.
A standard baking sheet (about 15x10 inches) works well for roasting 4 cups of baby carrots. Ensure they are arranged in a single layer for even cooking.
Yes, you can use larger carrots, but you'll need to cut them into uniform pieces, about 1-2 inches long, to ensure even cooking.
Cooking Tips:
- For an extra burst of flavor, try roasting the carrots in the oven at 400°F (200°C) for 20-25 minutes instead of steaming or boiling them.
- Feel free to adjust the amount of spices according to your personal taste preferences.
- If you prefer a bit of heat, add a pinch of chili flakes or cayenne pepper to the spice mix.
- Garnish the dish with a sprinkle of fresh parsley or coriander leaves for a fresh and vibrant finish.
- Serve these spiced baby carrots with a squeeze of fresh lemon juice for added zest and brightness.
Nutrition Facts
8 ServingsCalories 27kcal
Protein 0.67g
Carbohydrates 6g
Fiber 1.77g
Sugar 3.02g
Fat 0.81g
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