Carrots and Cumin
Carrots and Cumin
Open in full-screen mode

Carrots and Cumin

Preparation
15 MIN
Cooking
45 MIN
Makes
2 ½ cups (625 ml)
Share

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
  2. On the prepared sheet, toss the carrot slices with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Spread evenly in one layer.
  3. Bake for 45 minutes or until the carrots are tender and lightly browned. Let cool completely.
  4. Meanwhile, in a small skillet over medium heat, dry roast the cumin seeds until fragrant. Grind with a mortar and pestle or spice grinder.
  5. In a bowl, combine the carrots, cumin and the remaining oil and ingredients. Adjust the seasoning.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum