Buttery Maple And Cumin Carrots – a delicious recipe with cumin seeds, coriander seeds, unsalted butter, extra-virgin olive oil, carrots, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 saute 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.
150
kcal
Calories
7
g
Fat
22
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 teaspoon cumin seeds, 3/4 teaspoon coriander seeds, 2 tablespoons unsalted butter, 1 teaspoon extra-virgin olive oil, and more.
Yes, Buttery Maple And Cumin Carrots falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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