Real Recipes From Real Home Cooks ®

cinnamon & cumin carrots

★★★★★ 10
a recipe by
Andy Anderson !
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. 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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 10
serves 3-4
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For cinnamon & cumin carrots

  • 10 md
    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)

How To Make cinnamon & cumin carrots

  • 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.
  • These cinnamon and cumin carrots are an excellent side dish for any meal... including the holidays.
    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.