40 minutes
A delicious side dish of roasted carrots seasoned with turmeric, cumin, and other spices.
Medium carrots, Peeled
each
tablespoons
to taste
to taste
tablespoons
Cumin Seeds, Lightly toasted
teaspoons
Coriander Seeds, Lightly toasted
teaspoons
Unsalted Butter, At room temperature
tablespoons
teaspoons
teaspoons
optional
Mint, Chopped
tablespoons
1. Preheat Oven and Prepare Carrots
Preheat your oven to 425 degrees Fahrenheit. Slice the peeled carrots lengthwise if thick for even cooking. Coat carrots with extra-virgin olive oil, and season with salt and freshly ground pepper. Sprinkle fresh thyme leaves over the carrots and spread them on a baking sheet.
2. Roast Carrots
Place the carrots in the preheated oven and roast for 20-25 minutes until they are caramelized at the edges and tender.
3. Prepare Spice Butter
Grind the lightly toasted cumin and coriander seeds into a powder. Mix with room-temperature butter, turmeric, and Aleppo pepper or chili powder to create a spice butter.
4. Toss Carrots with Spice Butter and Mint
Remove the roasted carrots from the oven and place them back into the large bowl. Add the spice butter and let it melt over the hot carrots. Toss in the chopped fresh mint. Adjust seasoning if needed and serve immediately.
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