Carrots and Cumin

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.

Featured in RICARDO Magazine (SPRING 2018)



    • 5 cups (650 g) large carrots, cut into slices inch (1 cm) thick
    • 3 tbsp (45 ml) olive oil
    • 1/2 tsp cumin seeds
    • 1 pinch cayenne pepper
    • 1 tsp (5 ml) white wine vinegar
    • 2 long orange zests shaved with a vegetable peeler
    • 2 tbsp cilantro leaves


Personal Note