Looking for a great side to your vegan Christmas feast? These Cumin Spiced Carrots will do the job nicely!
I managed to get three different colour carrots at our local fruit and veg store, which makes this dish so pretty. I love to vary up the colour as much as I can! If you can only find one or two colour carrots, the recipe will still work fine!
There’s something about roast carrots that is just so nourishing, familiar and nostalgic. These would go perfectly with a Tofurkey Roast, a Lentil Cashew Loaf, or a Pecan and Mushroom Wellington! Throw in a salad or two, a few more sides, some gravy, and you’re good to go! Doesn’t this plate of food look delicious? I wish I was having it again for dinner right now!
These roasted up so nicely. I think the trick is to just roast them for a really, really long time! I left these ones in there for 50 minutes. They are so quick to prepare, just mix the oil, cumin, turmeric, chilli and thyme in a little container, and brush over the peeled carrots and put them in the oven! If you want them a little spicier try adding some cayenne pepper! That should give them a nice kick!
If you know anyone looking for more Christmas recipes, please share this one with them!
Snazz up your Christmas feast with a side of these Cumin Spiced Carrots. Bursting with flavour and pretty too, these will look great on your Christmas table!
- 14 medium carrots of assorted colour
- 1 Tbsp olive oil
- 1/4 tsp turmeric
- sprinkle of nutmeg
- 1/2 tsp cumin powder
- 1/2 tsp fresh thyme and more to garnish
- salt and pepper
Peel carrots and arrange in a baking tray. Add the olive oil, turmeric, nutmeg, cumin, thyme, salt and pepper into a small mixing bowl. Brush mixture over the carrots. Bake in a preheated oven at 180℃ for 50 minutes