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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I made these carrots. It was a chilly autumn evening, and I wanted something warm, comforting, and a little bit special to go with our chicken dinner. Flipping through a pile of cookbooks, nothing was inspiring me. Then, staring into the depths of my crisper drawer, I spied the carrots and oranges, and it hit me – a flavour marriage made in heaven! The aroma that filled the kitchen as they roasted was incredible, and the taste? Absolutely divine. I knew I had to share it with you. Oh, you simply must try it. I promise; it will blow your socks off! These arent just any carrots; they're a flavor EXPLOSION.
This recipe is incredibly versatile. You can adjust the amount of cumin and orange zest to suit your personal taste. Feel free to add a pinch of red pepper flakes for a little kick, or a drizzle of maple syrup for extra sweetness. And don't worry if you don't have fresh oranges – a tablespoon of orange juice will work just fine in a pinch. What does this mean for you? Well, it means you have a canvas! Now go forth and paint it with flavor!
Required Equipments
- Baking Sheet
- Large Bowl
- Peeler
- Knife
- Zester
Roasted Carrots with Cumin and Orange: Frequently Asked Questions
Roasted Carrots with Cumin and Orange
Elevate your side dish game with these Roasted Carrots with Cumin and Orange. The earthy cumin beautifully complements the sweetness of the carrots, while the orange zest adds a burst of freshness.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Making sure your oven is properly preheated is one of the most important steps in the process. A hot oven ensures even cooking and beautiful caramelization.
- Wash and peel 1.5 pounds of carrots. You can use regular-sized carrots or baby carrots, just make sure they are cleaned well. I enjoy leaving a little of the green stem on for visual appeal.
- Cut the carrots into roughly 1-inch pieces. If using baby carrots, you can leave them whole. Uniform size ensures even cooking.
- In a large bowl, toss the carrots with 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure the carrots are evenly coated with the oil and spices. Massaging the spices into the carrots helps them really soak up the flavor. There's this resturaunt near my house that does this and its a hit!
- Zest one orange over the carrots. This adds a bright, citrusy note that complements the earthy cumin and sweet carrots. Don't be shy with the zest – it's where all the flavor is!
- Spread the carrots in a single layer on a baking sheet lined with parchment paper. Using parchment paper makes cleanup a breeze and prevents the carrots from sticking to the pan. Nobody likes scrubbing burnt carrots off a baking sheet!
- Roast for 25-30 minutes, or until the carrots are tender and slightly caramelized, flipping halfway through. Keep an eye on them to make sure they don't burn. The edges should be nicely browned and slightly crispy.
- Remove from oven and garnish with fresh parsley (optional). A sprinkle of fresh parsley adds a pop of color and a hint of freshness. Dill also works well!
- Serve immediately and enjoy!
- Optional step: for an even sweeter version, after roasting the carrots for 20 minutes, drizzle 1 Tablespoon of honey or Maple Syrup over the carrots, then return them to the oven for the remaining time.
📝 Notes
🍎 Nutrition
Calories: 120 kcal
Protein: 2 g
Fat: 6 g
Carbohydrates: 15 g
Fiber: 4 g
Calcium: 30 mg
