Cinnamon & Cumin Carrots

Andy Anderson !

By
@ThePretentiousWichitaChef

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. And with the incorporation of a bit of cinnamon, 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.


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Comments:

Serves:

3-4

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
I often enjoy carrots as a side dish. So when I saw this recipe,  it just looked like a great new way to serve carrots!  I was not disappointed. 

I prepared more than we would eat and I'm glad I did. The leftovers served as a great snack for me the next day.

Ingredients

10 medium
carrots, about 1 pound
1 1/2 Tbsp
coconut oil, organic if possible
salt & freshly ground black pepper, to taste
1/4 tsp
cinnamon, ground
1/2 tsp
cumin, ground
1 Tbsp
parsley, italian variety (for garnish)

Directions Step-By-Step

1
Place a rack in the middle position, and preheat the oven to 400f (205c).
2
Peel the carrots and cut on the bias into 1/2-inch thick ovals, and then place in a large mixing bowl.
3
Add the dry spices (salt, pepper, cinnamon, and cumin) to a small saucepan, and cook over medium heat until they smell fragrant, about 5 -7 minutes. Do not let them burn.
4
Chef’s Note: Heating up dry spices is a way to bring out their essential oils, and hence their flavors. The process is called blooming.

Chef's Tip: If you can get Vietnam cinnamon, do so.
5
Take the saucepan off heat, and then add the coconut oil, and allow the oil to melt into the spices. Mix together thoroughly with a wooden spoon.
6
Add the spice mixture to the bowl containing the carrots, and toss until the carrots are completely coated.
7
Line a baking sheet with parchment, and then spread the carrots out in a single layer.
8
Bake in the preheated oven, until the carrots soften, and begin to brown, about 20 – 25 minutes.
9
Plate the dish, and then sprinkle on the chopped parsley.
Serve immediately.
10
As I've mentioned before this is one of my regular dishes, served at Thanksgiving. And when I use this dish in one of my catering jobs, I always get asked for the recipe.

Simple and delicious.

Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Indian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy