Coated Carrots Afrique du Nord

Cinnamon, garlic, and a good dose of cumin—both whole and ground—team up with citrus to coat these carrots clear into otherworldliness. This dish starts on the stovetop and finishes in the oven, but it’s not a lot of work. The optional butter goes a long way for flavor.–Mollie Katzen

LC Can't Live Without Note

After tasting this dish, we can attest to the validity of this cookbook’s title. Enough said.

Carrots Coated with Cinnamon and Cumin Recipe

  • Quick Glance
  • 30 M
  • 50 M
  • Serves 4 to 5

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for the baking sheet
  • 1/2 teaspoon cumin seeds
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon unsalted butter (optional)
  • 1 teaspoon minced or crushed garlic
  • 2 pounds (about 10 medium carrots) carrots, peeled and cut on the diagonal into 1/4-inch thick slices
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice, plus more for garnishing (optional)
  • A touch of honey (optional)
  • Mint leaves, minced (optional)
  • Crushed red pepper flakes (optional)

Directions

  • 1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and slick it with olive oil.
  • 2. Place a large, deep skillet over medium heat for about a minute. Add the oil and swirl to coat the skillet. Sprinkle in the cumin seeds, and toss the skillet to shake the seeds around a little. Let the seeds brown over medium heat for about 3 minutes, taking care that they don’t burn. When the seeds give off a toasty aroma, add the ground cumin and cinnamon and cook the spices for a few minutes longer.
  • 3. Add the butter, if using, then stir in the garlic. Add the carrots, turning to thoroughly coat them with the spices. Sprinkle in the salt and orange juice and stir well. Cover and cook over medium heat for about 5 minutes, stirring several more times. Transfer the carrot mixture, including all the spices, to the prepared baking sheet and spread everything in a single layer.
  • 4. Bake the carrots for 15 minutes, turning the carrots once or twice during this time to ensure they cook evenly.
  • 5. Remove the carrots from the oven and let the mixture cool on the baking sheet for about 5 minutes before transferring them to a serving bowl. Add the lemon juice and sprinkle with any or all of the desired garnishes. Serve hot, warm, or at room temperature.
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Testers Choice

Testers Choice
Testers Choice
Debbie White

Nov 09, 2007

So often carrot dishes are cloyingly sweet. This unusual recipe solves that problem with a perfectly balanced approach—simultaneously assertively spiced (cumin seeds, ground cumin, garlic) and slightly sweet (cinnamon, orange juice). I was tempted not to use all the lemon juice called for at finishing, but was glad I did because the lemon seemed to bring the rest of the flavors into brighter focus. The instructions are clear and the method is easy—watch the cumin seeds carefully at the beginning, and take care with the garlic as well, since garlic can go from perfect to burnt in no time. While I didn’t use any of the suggested garnishes, next time I might add some chopped cilantro.


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