Roasted Cumin Carrots | PCC Natural Markets

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Roasted Cumin Carrots

Serves: 8

Your rating: None (4 votes)
Your rating: None (4 votes)

The depth of toasted cumin provides the perfect bass note to sweet roasted carrots and tangy Greek yogurt. This is a delicious side dish all year round.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Toast cumin seeds in a small skillet over medium heat until fragrant, 1 to 2 minutes. Cool. In a spice mill or mortar, grind half the seeds to a fine powder. Combine with whole seeds and set aside.

Preheat oven to 425° F. Toss carrots with oil, orange juice, salt and pepper on a rimmed baking sheet. Roast until golden brown and tender, stirring occasionally, 25 to 35 minutes. Remove from the oven and toss with parsley and half of the toasted cumin.

Combine yogurt and remaining cumin in a small bowl; season to taste with salt and pepper.

Serve warm carrots topped with cumin yogurt.


If you have a shorter variety of carrot, try cutting them lengthwise for a pretty presentation.

Recipe by Jackie Freeman, PCC Chef

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