Carrots and Cumin

  • Preparation 15 MIN
    Cooking 45 MIN
  • Servings 1
  • Makes 2 ½ cups (625 ml)
Delicious served warm, or cold the next day, this cooked carrot salad highlights the veggie’s sweet nature by concentrating it during caramelization. Thick slices help keep each morsel bite-worthy even after they’ve reduced during baking. Orange zest comes in to add a fruity flair, but the sprinkle of cumin (seconded by cayenne) is definitely what sets the tone.



  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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.