Caramelized Cumin-Roasted Carrots

Once again, simple is best. These carrots were delicious and so easy. I used five carrots since there were only two of us and it looked like plenty raw. They shrink up a considerable amount, so will do extra carrots next time even if making the full recipe.

• rchandler

• KCMO

• 5/8/2017

This simple recipe works with any root vegetable. Made it tonight with parsnips and sweet potatoes..... To go with the creamy mashed cauliflower and the Sweet Balsamic glazed chicken...... The trio were an absolute winner.......

• wicklowcw

• Arklow, Ireland

• 2/11/2017

I love these carrots but they were a little too salty for me. Next time I will cut the salt in half. I used ground cumin since I didn't have whole on hand and it worked well

• shellshe40

• Chicago, IL

• 5/21/2016

Followed the recipe, but left some carrots whole. The salt and cumin enhanced the natural sweetness of the carrots. They were delicious and so easy. I will definitely make this recipe again.

• jennap1

• Los Angeles, CA

• 5/4/2016

Made these last night. Took advice of most reviewers and cut the salt in half (yes, I used kosher salt). Used ground cumin since that is what I had in the house. They came out great! I didn't even turn them in the oven. Cooked for about 30 min.

• l3barnes

• Springdale, MD

• 2/15/2016

These were good, not amazing. However, they are very easy, and make a nice, fast side veggie dish for anything with Indian flavors, so I will probably make them again.

• mar7tha

• Everett, WA

• 8/10/2015

I was OK with it, but not a big hit with my family. Followed the recepie, but carrots attested too salty (and I used coarse kosher salt) and bitter..

• como14

• 1/4/2015

this is a great and simple side for many mains! for those who find it too salty, please consider that one cannot simply substitute table salt for the coarse salt which is called for. coarse salt doesn't pack densely when measuring - I've read somewhere that one must halve the amount when using table salt when coarse salt is called for.

• lnitsa

• Brussels, BE

• 12/22/2014

Is there supposed to be sugar in this recipe?

• MargoNen

• 1/14/2014

Good, and enjoyed by a 15 month old. I left off the salt, intending to season after removing the toddler's share, but didn't think it needed salt. The olive oil had enough flavor. I used pre-cut baby carrots, so it was super easy. Had to eyeball the amount of carrots as a result. Cumin seed really is the way to go; don't see using ground cumin here. Could see this with chickpeas and/or cauliflower.

• Mzmay

• LA

• 5/28/2013

My carrots came out dry. I'd put some chicken broth in the bottom of the roasting pan next time. The flavor with the cumin was great, and I made it with the easy chicken masala recipe.

• sallyr236

• 2/11/2013

Excellent !! I halved the sugar and cut the carrots in 1cm thickness. Took me 25-30 mins in the oven . Worked well with the cumin, but am sure it'll be fine without too !!

• Anonymous

• Geneva - Switzerland

• 1/15/2013

Turned out quite well. I decreased the salt, and if I make again I would increase the cumin seeds. Be careful not to overcook.

• kdkully

• 11/13/2012

Great side dish for Indian dinner. Nothing left in dish. Did not bother turning carrots over during roasting, and they turned out just fine.

• DaneInOregon

• Oregon

• 5/6/2012

so simple, so delicous.

• Anonymous

• Washington State

• 2/16/2012