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cinnamon and cumin carrots

(10 ratings)
Andy59 avatar
Blue Ribbon Recipe by
Andy Anderson !
@Andy59
Wichita, KS

With colder weather on the way, it’s nice to have some comforting side dishes that are relatively easy to make and taste good to boot. These baked carrots are a versatile side dish and are at home with fish, poultry, or beef. With the incorporation of cinnamon, it is a perfect accompaniment to your festive holiday table. Plus their bright orange color adds a dash of festive color. This dish has been one of my Thanksgiving staples for many years, and they always disappear by the end of the meal. When I use this dish in one of my catering jobs, I always get asked for the recipe.

Blue Ribbon Recipe

Warm spices are complemented by naturally sweet carrots in these cinnamon and cumin carrots. Once roasted, the carrots are slightly brown around the edges but still soft and tender. Roasting the carrots makes the flavors pop in this simple side dish.

— The Test Kitchen @kitchencrew
(10 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For cinnamon and cumin carrots

  • 10 md
    carrots, about 1 pound
  • 1 1/2 Tbsp
    coconut oil, organic if possible
  • salt, to taste
  • freshly ground pepper, to taste
  • 1/4 tsp
    ground cinnamon
  • 1/2 tsp
    ground cumim
  • 1 Tbsp
    chopped Italian parsley, for garnish

How To Make cinnamon and cumin carrots

  • Preheat oven to 400 degrees F.
    1
    Place a rack in the middle position and preheat the oven to 400 degrees F (205 c).
  • Peel carrots and cut on the bias.
    2
    Peel the carrots and cut on the bias into 1/2-inch thick ovals. Then place in a large mixing bowl.
  • Toast the spices.
    3
    Add the dry spices (salt, pepper, cinnamon, and cumin) to a small saucepan. Cook over medium heat until they smell fragrant, about 5 -7 minutes. Do not let them burn. Heating the dry spices is a way to bring out their essential oils and their flavors. The process is called blooming.
  • Add coconut oil to the spices.
    4
    Take the saucepan off the heat. Then add the coconut oil, and allow the oil to melt into the spices. Mix thoroughly with a wooden spoon.
  • Add spiced coconut oil to a bowl with carrots.
    5
    Add the spice mixture to the bowl containing the carrots. Toss until the carrots are completely coated.
  • Place carrots on a parchment paper-lined baking sheet.
    6
    Line a baking sheet with parchment and spread the carrots out in a single layer.
  • Bake the carrots.
    7
    Bake in the preheated oven until the carrots soften and begin to brown; about 20 – 25 minutes.
  • Sprinkle parsley over the baked carrots.
    8
    Plate the dish. Then sprinkle with chopped parsley. Serve immediately.
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