Roasted Carrots with Toasted Cumin Coriander Blend

September 14th, 2011 by Erin Gennow
Roasted Carrots (and Cauliflower) with Toasted Cumin-Coriander Blend

Roasted Carrots (and Cauliflower) with Toasted Cumin-Coriander Blend

Roasted Carrots with Toasted Cumin-Coriander Blend

I love roasted carrots.  Drizzled with olive oil and sprinkled with sea salt, roasted carrots almost taste like a sweet-savory dessert, at least to me.  Sprinkle with Toasted Cumin-Coriander Blend before roasting to get a lovely, fragrant warm spice note.

Prep Time: 5 minutes

Cook Time: 30-40 minutes

Serving Size: 4 sides


1 small bunch of carrots, tops removed

2 tablespoons extra virgin olive oil

1 to 1½ teaspoons Toasted Cumin-Coriander Blend (recipe below)

Sea salt, to taste


Preheat the oven to 400 degrees Fahrenheit.

Drizzle olive oil on a rimmed baking sheet.

Peel the carrots if necessary.  If the carrots are on the larger side, cut in half.  Or, you can leave them whole; they will just take a bit longer to cook.

Place the trimmed carrots on the oiled baking sheet.  Drizzle the carrots with more olive oil.  Sprinkle the carrots with sea salt and Toasted Cumin-Coriander Blend.  Toss and roll the carrots about on the sheet pan to coat all over with the oil and spices.

Roast in a 400 degree Fahrenheit oven for 30-40 minutes (depending on the size of your trimmed carrots), rotating/flipping/tossing half way through cooking.

Serve as a hot side dish.

Toasted Cumin-Coriander Blend

Adapted from 660 Curries by Raghavan Iyer

2 tablespoons coriander seeds

1 tablespoon cumin seed

Toast the spices in a dry skillet over medium-high heat.  Shake the skillet occasionally.  When the spices turn reddish brown and slightly nutty remove the spices from the skillet and onto a plate to cool.

Once the spices have cooled, ground them in a spice grinder until fine.  Don’t grind the spices when they are still warm.  It’s important to wait until they are cool.

Store the ground spices in an airtight container, away from sunlight.

A year ago on The Daily Morsel


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