Carrots Roman Style Recipe

Name: Carrots Roman Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound carrots; 8 small mint leaves; 1 each lovage leaf; 2 teaspoons olive oil, extra-virgin; 1/2 teaspoon cumin seeds; 1 x salt; 2 1/2 cups water; 1 tablespoon champagne vinegar; 1 x black pepper freshly ground; 1 x mint leaves finely chopped

Servings: persons

1/2 pound carrots
8 small mint leaves
1 each lovage leaf
2 teaspoons olive oil, extra-virgin
1/2 teaspoon cumin seeds
1 x salt
2 1/2 cups water
1 tablespoon champagne vinegar
1 x black pepper freshly ground
1 x mint leaves finely chopped

1
Scrape the carrots and slice them into pieces 2 to 3-inches long.
2
Cut each piece lengthwise into quarters or, if the carrots are very large, into sixths or eighths.
3
All the pieces should be about the same size.
4
Tear or chop the herbs.
5
Warm the oil with the cumin seeds and green herbs for a few moments to bring out their fragrances; then add the carrots and toss them in the oil.
6
Add a few pinches of salt, the water, and the vinegar; bring to a boil.
7
Lower the heat, and simmer until tender, about 40 minutes.
8
By this time, the liquid should have reduced to almost nothing, leaving the carrots nicely glazed.
9
If the pan becomes dry before the carrots are done, add more water in 1/4 or 1/2-cup increments until they are sufficiently tender.
10
When done, season with pepper and serve with a garnish of fresh herbs.

kcal

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* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound carrots, 8 small mint leaves, 1 each lovage leaf, 2 teaspoons olive oil, extra-virgin, and more.

Yes, Carrots Roman Style 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.

Carrots Roman Style

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