Best 7 Braised Carrots With Cumin And Red Pepper Recipes

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Embark on a culinary journey with our delectable Braised Carrots with Cumin and Red Pepper. This symphony of flavors, textures, and colors will tantalize your taste buds, leaving you craving more. Prepared using a medley of fresh carrots, aromatic cumin, vibrant red pepper, and a hint of garlic, this dish strikes a perfect balance between savory and sweet. Whether you're seeking a nutritious side dish, a delightful vegan main course, or an appetizer that stuns, this recipe has you covered. Dive into the diverse world of cuisines with our additional recipes, featuring a tantalizing Carrot and Orange Salad, a hearty Moroccan Carrot Salad, and a refreshing Carrot, Cucumber, and Feta Salad. Get ready to elevate your culinary skills and create meals that will impress family and friends alike!

Check out the recipes below so you can choose the best recipe for yourself!

CUMIN-ROASTED CARROTS



Cumin-Roasted Carrots image

Carrots make a super side-big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. -Taylor Kiser, Brandon, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 8

2 tablespoons coriander seeds
2 tablespoons cumin seeds
3 pounds carrots, peeled and cut into 4x1/2-inch sticks
3 tablespoons coconut oil or butter, melted
8 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh cilantro, optional

Steps:

  • Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed., Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly., Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired.

Nutrition Facts : Calories 86 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

BRAISED LAMB SHANKS WITH CARROTS, BLACK PEPPER AND MISO



Braised Lamb Shanks with Carrots, Black Pepper and Miso image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 3h55m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons canola oil
4 medium lamb shanks (about 1/2 pound each)
Kosher salt and freshly ground black pepper plus 1 tablespoon coarsely ground black pepper
2 medium yellow onions, thinly sliced
16 small carrots, split lengthwise
12 large cloves garlic
4 small parsnips, split lengthwise
1 tablespoon dark brown sugar
1 cup dry vermouth
8 cups beef stock
1/4 cup yellow miso paste
1/4 cup grainy mustard
1 tablespoon red wine vinegar
1 cup fresh parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a Dutch oven over high heat and add the oil. Sprinkle the lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb in a single layer in the hot oil. Brown the lamb on all sides, 12 to 15 minutes total. Remove the lamb to a medium bowl.
  • Stir the onions into the grease and sprinkle them lightly with salt. Cook until tender, 5 to 8 minutes. Stir in the carrots, garlic and parsnips. Season with salt and add the brown sugar. Cook until the vegetables become slightly tender, 5 to 8 minutes.
  • Add the vermouth and cook until all of the liquid cooks out, an additional 5 to 8 minutes. Stir in the beef stock, miso paste and mustard. Add the lamb back into the stew. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours.
  • Use a large spoon to skim any excess fat or impurities from the surface of the sauce. Taste for seasoning. Stir in the vinegar. Allow to rest for 15 minutes, then top with the coarsely ground pepper and parsley. Serve immediately.

BRAISED CARROTS WITH CUMIN AND RED PEPPER



BRAISED CARROTS WITH CUMIN AND RED PEPPER image

Categories     Side     Boil

Yield 8 Servings

Number Of Ingredients 7

3 pounds medium carrots, peeled
4 tablespoons olive oil
Salt
6 garlic cloves, sliced
1/2 teaspoon cumin seed, toasted and coarsely ground
2 teaspoons mild red pepper flakes, like Aleppo or Marash
2 teaspoons paprika, smoked or unsmoked.

Steps:

  • 1. Cut the carrots lengthwise, or quarter them if you wish. 2. Warm the olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the carrots and turn them in the oil to coat. Season generously with salt. Add the garlic and 1 cup of water. Bring to a boil, then reduce the heat to a gentle simmer and cover the pan. Cook for about 10 minutes, until the carrots are just tender. 3. Remove the lid, raise the heat, and let any remaining water cook away. 4. Sprinkle the cumin, red pepper and paprika over the carrots and transfer them to an oven-proof serving dish. Serve hot or at room temperature. The carrots may be left at room temperature for 2 to 3 hours, or refrigerated and brought to room temperature, before reheating in a 400-degree oven for 10 minutes.

BRAISED CARROTS



Braised Carrots image

Quick and easy. A German side dish favorite for fried meat or fish. Sweetness comes from cooking in butter and a little sugar. I only use enough sugar to support the natural sweetness of the carrots, not to actually sweeten them.

Provided by Inge 1505

Categories     Vegetable

Time 29m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs carrots, peeled
1 tablespoon butter
1/2 teaspoon sugar
1/4 teaspoon salt
1/4-3/4 cup hot water
2 tablespoons parsley or 2 tablespoons chervil, chopped

Steps:

  • Cut carrots into 1/8 in rounds or 1/4 in dice.
  • In a wide, low pot melt butter over medium heat, add carrots and cook about 3 minutes, stirring frequently until carrots have a "glazed" look.
  • Add, sugar and cook another minute.
  • Add salt and 1/4 cup hot water, cover, reduce heat to medium low and let cook until carrots are done, checking and stirring occasionally. Add a little more water if necessary to prevent sticking. Dish should be almost dry when done.
  • I usually cook for 10 minutes but cooking time can vary considerably due to age and sort of carrots as well as your your personal preference.
  • When done serve sprinkled with a little parsley or chervil (which is nice with fish).

Nutrition Facts : Calories 28.2, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 171.8, Carbohydrate 0.7, Fiber 0.1, Sugar 0.5, Protein 0.1

ROASTED CARROTS WITH TURMERIC AND CUMIN



Roasted Carrots With Turmeric and Cumin image

These are based on Suzanne Goin's turmeric-spiced root vegetables from her wonderful new book "The A.O.C. Cookbook." I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter. Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with makrut lime juice and zest, and mint chutney. They are also delicious on their own.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, appetizer, side dish

Time 40m

Yield Serves 6

Number Of Ingredients 10

10 medium carrots, peeled
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 tablespoon fresh thyme leaves
1/2 teaspoon cumin seeds, lightly toasted
1/2 teaspoon coriander seeds, lightly toasted
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon turmeric
1/2 teaspoon Aleppo pepper or mild chili powder
2 tablespoons chopped fresh mint

Steps:

  • Preheat the oven to 425 degrees. Cut the carrots in half lengthwise and crosswise. If the carrots are fat at one end, cut the fat half in half again lengthwise, so that the pieces are more or less equal in thickness. Place in a large bowl and toss with the olive oil, salt and pepper, and thyme leaves.
  • Heat a heavy baking sheet in the oven for 3 to 4 minutes. Remove from the oven and place the carrots on it in one layer. Roast for 20 to 25 minutes, stirring the carrots every 10 minutes. They should be slightly caramelized and tender.
  • While the carrots are in the oven place the cumin and coriander seeds in a mortar and pestle and grind. Add the soft butter, turmeric and Aleppo pepper or chili powder and stir with the pestle until well amalgamated. Transfer to a large pan.
  • Remove the carrots from the oven when done and add to the pan with the spice butter and the mint. Toss together, taste and adjust salt and pepper. Serve from the pan or transfer to a platter.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 268 milligrams, Sugar 5 grams, TransFat 0 grams

HONEY ROASTED CARROTS WITH CUMIN



Honey Roasted Carrots with Cumin image

Carrots are tossed with olive oil, cumin, and honey in this simple, easy, and yummy side dish.

Provided by Lorelei Diaz Vitulli

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 4

Number Of Ingredients 5

1 (8 ounce) package baby carrots
¼ cup honey
2 tablespoons olive oil
½ teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
  • Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 22.2 g, Fat 6.9 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 83.9 mg, Sugar 20.1 g

NO-PEEL BRAISED CARROTS



No-peel braised carrots image

Don't waste time peeling and chopping carrots - just braise baby carrots with butter, sugar and fennel seeds for the perfect side dish

Provided by Esther Clark

Categories     Side dish

Time 35m

Yield Serves 6-8

Number Of Ingredients 5

300ml vegetable stock
300g baby topped carrots
2 tbsp butter
1 tsp caster sugar
1 tsp fennel seeds , crushed

Steps:

  • Heat the vegetable stock, then tip the carrots into a deep frying pan. Add the butter, sugar, fennel seeds and the hot stock. Season to taste.
  • Simmer, uncovered, over a medium heat for 25-30 mins or until the carrots are cooked through and the liquid is reduced and glossy.

Nutrition Facts : Calories 47 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • Use fresh, high-quality carrots. This will ensure that your dish is as flavorful as possible.
  • Cut the carrots into uniform pieces. This will help them cook evenly.
  • Don't overcrowd the pan. If you do, the carrots will not cook evenly.
  • Use a good quality olive oil. This will add flavor and richness to the dish.
  • Don't overcook the carrots. They should be tender but still have a slight bite to them.
  • Season the carrots to taste. You can use salt, pepper, cumin, and red pepper flakes.
  • Garnish the carrots with fresh cilantro or parsley. This will add a pop of color and flavor.

Conclusion:

Braised carrots with cumin and red pepper is a simple but flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. Serve it as a side dish or main course, and enjoy the delicious and healthy benefits of carrots!

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