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Roasted Carrots with Orange-Cumin Butter

April 13, 2017 by Nicole Coudal

Roasted Carrots Cumin and Orange

Spring is a great time to pick up fresh carrots, ideally the little ones with their greens still attached, which is usually a sign of freshness.

Since I had no luck growing carrots in my own garden this year (they simply gave up), I got my hands on these beauties, lovingly grown at Geraldson Community Farm, but you can usually find them at farmer’s markets this time of year.

Fresh Baby Carrots

Small carrots are wonderful to roast whole.  They’re tender and flavorful and when their sugars concentrate during the roasting process, they become even more delicious.  And the simpler the better when it comes to roasting — just olive oil, salt and pepper will do the trick. But here’s a tip – adding just a splash of any type of vinegar to the carrots (or other veggies) will really bring them over the top by adding a little savory-sweet element 🙂

Here they are just before popping them into a hot oven (I tossed in a few sprigs of rosemary for extra zip, but it’s optional):

Carrots on Roasting Pan

Today I roasted my little gems with a basic olive oil, salt and pepper mixture.  When they came out of the oven they were soft, sweet and delicious, and it was hard to stop at just one (or five or six. . .).

You could easily stop there and be very happy with your dish.  But, I decided to take it to another level. . .

While they were still warm, I dotted them with a tasty butter made with spicy cumin, sweet orange zest/juice and a little salt.  As Emeril would say, “Bam!”

Cumin Orange Butter

This neon-colored butter simply enhances the natural flavors in the carrots, but doesn’t overpower.  I think it’s because carrots pair well, on a molecular level, with cumin and orange (I read that somewhere).  Whatever the reason, it works.  And you only need a little bit so, if you find yourself with too much of this magical mixture, I’m sure you can find a use for it later on steamed green beans, roasted broccoli, grilled chicken or fish, or just about anything else that sounds yummy to you.

Happy Spring!

Roasted Carrots with Cumin-Orange Butter
 
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
Fresh carrots are extra yummy with this flavorful cumin and orange butter.
Author: My Delicious Blog
Recipe type: Vegetable
Cuisine: Vegetable
Serves: 3-4
Ingredients
Carrots
  • ~ 1 lb. fresh, young carrots
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
Cumin & Orange Butter
  • 2 Tb. unsalted butter, softened
  • ¼ tsp. cumin
  • 1 tsp. orange zest
  • Small squeeze of orange juice
  • Pinch kosher salt
Instructions
  1. Heat oven to 375 degrees.
  2. Combine all the butter ingredients in a small bowl and mix to combine well (the orange juice will make the mixture soft, but that's ok - it adds wonderful flavor); set aside until ready to use.
  3. Wash carrots, peel and trim off tops (if applicable). Optional - leave some small stems because they make the finished dish even prettier.
  4. Spread carrots onto a metal rimmed baking sheet. Sprinkle with enough olive oil to coat them, but not have them swimming in oil (about 1-2 Tb.). Sprinkle with a little salt and pepper; toss to coat thoroughly, then ensure they're all in one layer.
  5. Roast for 20-30 minutes, depending on size, until tender when tested with the point of a knife.
  6. Remove from oven and transfer to a serving plate.
  7. Optional - dot each carrot with some of the Cumin & Orange Butter. Sprinkle with a pinch of finishing salt (Maldon, other) and/or minced parsley.
Notes
If you can't find young, small carrots, user medium size carrots, but cut them lengthwise so they're uniform in size and cook evenly.
3.5.3251

 

 

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Filed Under: Vegetables & Sides Tagged With: carrots, easter, geraldson community farm, holiday dishes, spring vegetables

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Comments

  1. Joe Stewart

    April 16, 2017 at 1:35 pm

    I love carrots, and I’ve eaten them dozens of different ways, but this recipe looks delicious. Can’t wait to try it. They would have gone great with today’s Easter dinner but that boat already sailed. Thanks again Nicole, love reading your blog.

    • Nicole Coudal

      April 19, 2017 at 1:08 pm

      Thanks for your support, Joe! I love carrots, too. I hope you like this dish 🙂

      • Joe Stewart

        April 19, 2017 at 3:22 pm

        I made them, excuse me, my wife made them on Monday night to go along with our leftover Easter Ham. So the menu Monday night was ham, your carrot recipe, potato salad, and string bean casserole. It was awesome!

        • Nicole Coudal

          April 20, 2017 at 6:40 am

          Ooh, that sounds tasty, Joe. Glad you liked the carrots. I’ve got another batch in my fridge and will be making more this weekend 🙂

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Welcome to My Delicious Blog! I'm Nicole Coudal and my cooking is inspired by the seasonal produce and seafood that surround me in southwest Florida. Take a look around -- I'm sure you'll find something delicious.

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