Cumin Carrots
50 Min

Cumin Carrots

Unassuming in appearance with a nutty, peppery, almost odorous sweat scent that has earned it the nickname of “subway spice,” the medieval cumin is an essential part of many cuisines around the world from Mexico to India, Africa, and the Middle East. Cumin, known as jeera in Hindi, is an essential part of most stews and curries in India. It is either used whole and popped in fat or toasted and ground and added during the cooking process. I love the savory, earthy flavor of cumin seeds for enhancing meat dishes and imparting a warm essence to seafood and vegetables. However, use cumin judiciously, as it can easily overpower other flavors. Its best to buy whole cumin seeds, as they can be stored for a long time. 

Studies in India have found that cumin, which possesses the unique compound cuminaldehyde, helps in reducing blood sugar and preventing osteoporosis. Cumin’s volatile and rich vitamin A and C content make it a potent antioxidant. 

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Cook Time

50 Minutes



Step 1
Preheat the oven to 350°F. Spread the carrots over a flat baking pan, drizzle with olive oil, and sprinkle with cumin seeds and salt. Cover tightly with foil and bake in the oven for 25 to 30 minutes, until tender and can be cut with a fork.
Step 2
Turn the oven heat off and let the carrots rest in the oven for another 15 to 20 minutes.
Step 3
Remove the foil, sprinkle the carrots with red chile powder, and serve with a squeeze of lemon juice or a dollop of plain yogurt.

8 to 10 thin carrots (or 4 to 5 larger carrots sliced in half lengthwise)

Few tablespoons of olive oil

1 tsp cumin seeds

3/4 tsp of salt

Pinch of red chile powder

Lemon juice or plain yogurt for serving

50 Min

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