Steam-Roasted Carrots with Cumin

February 18, 2014

Test Kitchen-Approved

Author Notes: If you don't have any of these spices, or if you don't want to use them, skip them. The beauty of this recipe is in the method -- adding water right before you roast, and covering the pan -- so feel free to swap spices and play. Make it something new.

I like to add these carrots to grain salads, vegetable ones, or eat them all on their own.

This recipe is adapted from April Bloomfield's A Girl and Her Pig.
Kenzi Wilbur

Serves: 4

Ingredients

  • 4 medium garlic cloves, minced
  • Flaky sea salt
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/8 teaspoon red chile flakes, or more to taste
  • 3 tablespoons olive oil
  • 30 or so young carrots, scrubbed and left unpeeled (1 pound)
  • 1/4 cup water
  • A handful of small, delicate cilantro sprigs
In This Recipe

Directions

  1. Preheat the oven to 400° F.
  2. If you have any crazy large carrots, cut them in half lengthwise -- you want everything to roast at more or less the same rate.
  3. Put the minced garlic in a large mixing bowl along with the cumin, coriander, chilies, and the olive oil. Stir well.
  4. Add the carrots and toss well -- I like to do this part with my hands -- so they’re thoroughly coated. Add a big, three-finger pinch of salt. (If you're using kosher salt, just scale back slightly.)
  5. Put the carrots in a large shallow baking dish in one layer. (Alternately, just use two smaller dishes.) Make sure you scrape out all of the extra oil and spices, too. While tilting your baking dish, pour the water into one fairly clear corner. Then tip it back onto the counter, so the water spreads out evenly and the carrots don't lose their spicy coating. Cover the dish tightly with foil and put it in the oven.
  6. Cook the carrots for 25 minutes, then remove the foil and cook for an additional 25 to 30 minutes, or until they're browned and soft, but not so much that they're falling apart.
  7. Serve warm, as a side, part of a salad, or anything you like.

More Great Recipes:
Carrot|Coriander|Cumin|Vegetable|Steam|Christmas|Fall|Winter|Gluten-Free|Side

Reviews (20) Questions (0)

20 Reviews

lizclaytonfuller October 19, 2018
Made these last night for my family and they were a huge hit! I added onions in with the carrots and used harissa and honey for the spices - they were wonderful. I will never cook carrots any other way!
 
Ghazzzit May 15, 2016
These are fantastic! Great texture and flavor.
 
Nichola September 11, 2015
My partner HATES the texture of most cooked vegetables, but he constantly asks for these carrots now as a side for everything. Thank you very much for the amazing recipe!
 
cpc April 6, 2015
The first time I made this I wasn't impressed and not terribly fond of cumin/carrot combo even though I like cumin. Based on others comments, I decided to alter the spices and instead used 3/4 teaspoon each of coriander and allspice and 1/4 teaspoon of ground ginger (could have used more) and then added 1 tablespoon of pomegranate molasses to the oil spice mixture. I liked the flavour much better and the low maintenance recipe is so easy I used it for Easter.
 
fearlessem January 21, 2015
Love cumin with roasted carrots -- and the recipe I use has me parboil them first -- I like how this serves the same function in one pan! I highly recommend adding sliced avocado, cilantro, and lime to the carrots when they have cooled to room temp -- it is an amazing combination!
 
hardlikearmour November 12, 2014
This is one of my go-to sides. My current spin is to toss the carrots with garam masala and slice up some onion to add to the mix. LOVE!
 
EmilyC October 17, 2014
Used this technique for Brussels sprouts. Tossed them with olive oil, Aleppo, sea salt and honey. So good!
 
Author Comment
Kenzi W. October 17, 2014
You genius, you.
 
EmilyC October 17, 2014
Haha -- not hard to seem genius when working from genius! This technique is so cool.
 
Tarragon October 15, 2014
These were excellent and quite versatile, I made them 2 days in a row. On the second day I cut regular carrots into 2 inch chunks. I think this would be a good way to roast broccoli when one uses the entire stalk as well as the florettes.
 
EmilyC October 17, 2014
Great idea for broccoli! Will have to try.
 
EmilyC May 12, 2014
These were my contribution to Mother's Day dinner. So, so good. Love the steam-roasting technique, one that I look forward to trying with other vegetables as well.
 
hardlikearmour May 5, 2014
I finally made these. I added some radishes to the roasting party, and went with ras el hanout. Beyond delicious!
 
Tereza March 5, 2014
These would make such a beautiful side! Love the inspiration. I also love adding honey for a little extra sweetness.<br /><br />http://lifeandcity.tumblr.com
 
Debra R. March 2, 2014
These were delicious. Cooked carrot-hating husband even raved about these tasty treats.
 
Matilde March 1, 2014
i looooveeed it! paired it with "requeijão" (a portuguese cheese that somewhat resembles ricotta or cottage cheese) and parsley instead of cilantro. perfect!
 
Mulzee February 20, 2014
I just made these tonight and they were delicious. I did 50 minutes total cooking time and they were perfectly browned and still a tad crunchy. I'm curious to try this cooking method but with caramelised onions and a bit of brown sugar! Will definitely be making these again. Thanks!
 
Jenali February 19, 2014
I was thinking about how I want to use the carrots I already have for a side dish. I'm so glad I stumbled upon this recipe. I will be trying it tonight!
 
hardlikearmour February 18, 2014
Kenzi, these carrots look absolutely delicious!
 
Author Comment
Kenzi W. February 18, 2014
Shhhh I'll tell you all about them tomorrow! :) (But so glad you think so -- they're my new favorite.)