Buttery Maple and Cumin Carrots

March 26, 2012
2 Ratings
Photo by James Ransom
Author Notes

The menu at Tasty 'n Sons in Portland is a constant source of inspiration for me. Mainly it inspires me to move to Oregon and eat at the restaurant every day, but in this case, I'm taking the flavors from their amazing Yams Glazed with Cumin and Maple and applying them to my favorite farmers market vegetable: carrots. I add in a little hit of coriander -- cumin's floral friend -- and cook the carrots on the stovetop instead of in the oven for a fast side dish. Take care not to overcook the spices, or they will turn bitter -- keep the pan moving and lower the heat if you need to. The carrots are a great side dish for pork chops, with the maple sauce spooned over the top. And they'll hold me over until I can make it back to Portland. —vvvanessa

Test Kitchen Notes

This recipe absolutely hits it out of the park with elegance, ease, simplicity, and a flavor profile that just won't quit. The recipe takes about two minutes to put together and results in an absolutely delightful side dish that would be a welcome presence at any dinner party. Luckily for me, I live in Oregon and can easily visit Tasty N Sons in Portland. I can't wait to do so and taste their rendition of the dish, but I can't imagine that it is any better than this one. We are planning to serve it at Thanksgiving. —lmikkel

  • Serves 4 to 6
  • 3/4 teaspoon cumin seeds
  • 3/4 teaspoon coriander seeds
  • 2 tablespoons unsalted butter
  • 1 teaspoon extra-virgin olive oil
  • 1 pound carrots cut into batons about 1/2-inch thick
  • 1/4 teaspoon kosher salt
  • 1/4 cup real maple syrup
In This Recipe
  1. Gently crack open the cumin and coriander seeds with a mortar and pestle or with the flat side of a knife. They should still look like seeds, not ground.
  2. Heat a heavy-bottomed skillet over medium-high heat. When the pan is hot, toss in the spices and heat them for 10 seconds, keeping the pan moving to prevent them from scorching.
  3. Lower the heat to medium and add in the butter and oil. Swirl them around as they melt to coat the spices. This will keep them from burning and will infuse the butter and oil with their flavor.
  4. Toss in the carrots. Keep the pan moving and sauté the carrots for about 3 minutes. Reduce the heat as necessary to keep the spices from overcooking. Toss in the salt.
  5. Add in the maple syrup and continue to keep the pan moving, cooking the carrots for another 3 to 5 minutes, until they begin to caramelize and are just shy of fork-tender, and the maple syrup has had a chance to reduce a bit.
  6. Serve hot with the maple glaze poured over the carrots.

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