I'll eat them, but not with relish. Snap peas and jicama and pepper strips? I'll devour those raw with a smile on my face.
But there's something about raw carrots that just leaves me cold.
However, carrots are packed with nutrients and, honestly, it's the time of year when a big bunch of gorgeous organic carrots -- complete with frilly green tops -- show up almost every week in my Farmhouse Delivery.
Which got me thinking: can I do something to the carrots to make them enjoyable?
And you know what I thought: cumin!
Carmelized on the outside, tender on the inside, and infused with the earthy tang of cumin, these roasted carrots are totally worth eating. Go ahead: make like Bugs and chomp into 'em.
Cumin-Roasted Carrot Coins
Ingredients:Directions:
6 carrots
1 tablespoon coconut oil, melted
1/2 tablespoon cumin
salt & pepper to taste
1. Preheat oven to 400F.
2. Slice carrots into 1/4-inch thick coins, place in a large bowl, and toss with melted coconut oil.
3. Sprinkle cumin, salt, and pepper over carrots, then mix 'til well-coated. Singe a verse of your favorite song so you don't skimp on tossing time. The more you toss, the better they taste.
4. Spread in a single layer on a baking sheet and roast for 25-30 minutes (or longer), until tender and slightly browned. Bonus tip: Line your baking sheet with foil or parchment paper for easy clean up!
5. Taste great hot and cold. Bonus points if you spritz them with a little fresh lemon juice before eating.
I am the exact opposite. I really like muching raw carrots, but I have never been a big fan of cooked carrots (outside a mirepoix/stew type of thing). However, Moroccan spiced carrots (starring cumin, of course) are my absolute favorite and I could eat a whole pot of them myself. They're also my husband's favorite!
ReplyDeleteI'm delurking (I think? I don't think I've commented before) to say that these carrots look amazing. My husband is deranged and doesn't like roasted vegetables...but I'm hoping these will convert him.
ReplyDeleteSpeaking of converting...I made your home-made mayo.... I have no words. amazing. I have to force myself to NOT eat it straight from the container with a spoon.
slowmiles --> Glad you delurked (also, love the word 'delurked')! Anything with cumin is a good idea, in my opinion, but I'm DERANGED about cumin. And yes, the mayo's a little problem for me, too. I DO lick the spoon. A lot. I've also perfected a creamy Italian dressing recipe based on the mayo; it's SUPER yummo.
ReplyDeletethis is twice now that youve hit me with perfect timing. two nights ago we did a medley of roasted root veg. carrots were among the turnips, rutabaga, etc. And they were the only pieces left:) I dunno what happened, i had tossed them with the same salt, pepper, and lard that i did the others but for whatever reason they just came out lacking. anyway, cumin will be the answer next time. nice one.
ReplyDeleteHey, Ben! The cumin makes 'em really tasty. It's my favorite spice, so I pretty much try to sneak it into everything.
ReplyDeleteYum, they look like Tater-tots!
ReplyDeleteOMG!! These were so good, I had to stop myself from eating the entire batch in one sitting! Love, love, love them.
ReplyDeleteTrixie --> If only! But I love them more than Tater-tots 'cause they're not poison ;-)
ReplyDeleteBurdNurd --> Hooray! I'm glad you loved them. Cumin is magical!
I made these tonight with our dinner (pork tenderloin and baked asparagus). OH MY!!!! I'm not a fan of cooked carrots, but these are SOOOOO yummy!!! Can't wait to have them again.
ReplyDeleteMan! That dinner sounds REALLY good! Glad this recipe has turned you into a carrot lover.
ReplyDeleteI cooked the pork tenderloin in the crockpot and sprinkled it with onion powder and garlic powder. After it made some of it's own juices, I sliced it almost in half and sprinkled more on the inside. It had a really good flavor. I got the baked asparagus recipe (really simple....just put on pan, drizzle with EVOO, salt/pepper and bake on 350 for 15-20 min) from everydaypaleo.com
ReplyDeleteThese sound awesome!! Its going on my list of recipes to try out SOON!! I'm getting a lot of carrots as well so I have plenty to try this with.
ReplyDeleteThese sound great. Sorry for what might be one of those "annoying" questions but... I'm just starting with Paleo and am confused about portions. When you make this recipe with 6 carrots - is this for 2 servings? 3? 1? Thanks.
ReplyDeleteAnonymous --> You are welcome to ask anything, and I won't be annoyed :-)
ReplyDeleteYou really don't need to measure with paleo -- just eat vegetables until you're satisfied. However, I'm a big-time weigh and measure person, so I understand your question.
Depending on the people involved, this is a 3-4 serving recipe... although you really can't go wrong eating vegetables.
First of all....love your site and all the recipes.Wish I could come and eat with you guys.I've been kind of forced to go Paleo,bc of my illness,but I never enjoyed cooking.Too much of a hassle and I usually don't know how to make it taste delicious. (Kind of afraid to,but that's another story.) Anyway,you're recipes might help me along the way.
ReplyDeleteSecond,I think you look awesome!
Third,I on the contrary love carrots;)...never roasted them with cumin. If you'd like to go for another option to enjoy carrots,instead of cumin/S&P mix them with some cinnamon. Cinnamon is also very yummy with cooked red beets.
Joelie -->
ReplyDeleteFirst, thank YOU for letting me know you like the recipes And feel free to post questions here or shoot me an email with cooking questions.
Second, you are a sweet talked.
Third, love the idea of cinnamon on carrots. Can't wait to try it!