Wednesday, February 20, 2013

Cumin Roasted Carrots

I originally got this recipe from Chef Jean Georges' cookbook, Home Cooking with Jean George:  My Favorite Simple Recipes.  I played around with the recipe a little bit, so it would be easier and less time consuming, but still resulting in a very flavourful, healthy side dish or salad ingredient.  This has become a household favourite!


1 pound medium sized carrots, or 1 bunch of carrots with the leaves
2 tablespoons olive oil
1/2 lemon, juiced
2 tablespoon red wine vinegar
2 garlic cloves
1 teaspoon cumin seeds
1 teaspoon fresh thyme (dried if you do not have it)
1/2 teaspoon red Chile flakes
course salt and fresh ground pepper to taste


Preheat oven to 350 degrees Fahrenheit.

Bring a large pot of water to a boil.  Wash and scrub the carrots and place them in the boiling water.  You want to blanch the carrots, so be careful not to cook them fully.  Depending on the size of the carrots I would cook them for about 10-15 minutes.  Once done, drain, dry and and lay in a casserole dish.

Meanwhile, with a mortal and pestle crush the spices, add garlic, oil, vinegar and lemon juice to make a paste.  Spoon over carrots.  

Bake carrots for 20-25 minutes.

These are fantastic on their own or even better in a salad.  Chef Jean George uses them in a salad recipe that I think is phenomenal: Carrot and Avocado Salad with Crunchy Seeds.

To purchase his cookbook go to the below link:

1 comment:

  1. Yum, that looks so good! I'll definitely have to try this one. Sounds much healthier than the sugarry cooked variety I grew up with.