ROASTED CARROTS NYT RECIPES

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ROASTED CARROTS WITH TURMERIC AND CUMIN RECIPE - NYT COOKING



Roasted Carrots With Turmeric and Cumin Recipe - NYT Cooking 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

Total Time 40 minutes

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//schema.org, Calories 121, UnsaturatedFatContent 5 grams, CarbohydrateContent 11 grams, FatContent 9 grams, FiberContent 3 grams, ProteinContent 1 gram, SaturatedFatContent 3 grams, SodiumContent 268 milligrams, SugarContent 5 grams, TransFatContent 0 grams

ROASTED CARROTS WITH GARLIC RECIPE - NYT COOKING



Roasted Carrots With Garlic Recipe - NYT Cooking image

Provided by Florence Fabricant

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds large carrots (3 to 4 carrots), peeled
4 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon chopped fresh coriander
1 tablespoon chopped Italian parsley

Steps:

  • Preheat oven to 425 degrees.
  • Slice the carrots on an angle about three-fourths of an inch thick. Put the carrots in a baking dish that will hold them snugly in a single layer. Add garlic, oil, salt, pepper, coriander and parsley and toss all ingredients together to mix well.
  • Rearrange the carrots in a single layer, then put the dish in the oven and roast until the carrots are tender and beginning to brown, which takes about 40 minutes. Turn the carrots once during roasting so they cook evenly. Serve hot or at room temperature.

Nutrition Facts : @context http//schema.org, Calories 93, UnsaturatedFatContent 6 grams, CarbohydrateContent 8 grams, FatContent 7 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 182 milligrams, SugarContent 3 grams

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