If cumin hasn’t found a space in your spice rack, get. shopping. now. It can be your secret weapon in the fight against those same-old, same-old spice selections. I use it to breathe a little life into simple roasted veggies, like those carrots up there.
What is CUMIN anyway?
Cumin is a spice – sold whole or ground – most commonly found in Mexican, Middle Eastern, and Indian cuisine. It’s actually the seed of a parsley-like plant native to North Africa and the Middle East. It has a big, nutty flavor perfect for spicing up veggies, braises, pretty much anything. I’ve seen it used to flavor cheeses and sausages. My first sighting came when I saw my mom adding it to her scrambled eggs, a trick she picked up while living in Paris.
Cumin & Honey-Roasted Carrots
Now, back to my carrots. Roasting is hands down my favorite way to cook vegetables – root, cruciferous, whatever. I’m roasting it. As much as I love the delicious roasting trifecta of salt, pepper and olive oil, sometimes I like to kick it up a bit and cumin gets the job done. Mix it with a hit of honey and you’ve got a rich, earthy flavor that pairs perfectly with carrots’ natural sweetness. And here’s a bonus – some Middle Eastern countries believe the cumin-black pepper-honey combo works as an aphrodisiac. (Insert bow-chicka-bow-pow music here.)
I can’t vouch for the effect these Cumin & Honey Roasted Carrots will have in your bedroom, but you’ll love them on your plate.
Cut your carrots into pieces that are about the same size so they’ll cook in about the same amount of time.
Toss carrots to make sure the olive oil, cumin and honey are all evenly distributed.
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Cumin & Honey Roasted Carrots
- 1 pound carrots, peeled and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 tablespoon honey
- Salt and pepper, to taste
- Preheat oven to 400 Fahrenheit. Line a baking sheet with foil.
- Place carrots in a medium bowl. Add olive oil, cumin, honey and a big pinch each of salt and pepper. Toss until carrots are evenly coated.
- Roast carrots until fork tender, 20-25 minutes.
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