Prepare to transform the humble carrot into a culinary masterpiece that will tantalize your taste buds and impress even the most discerning dinner guests! This Indian-inspired roasted carrot recipe is not just another side dish – it's a flavor explosion that combines the earthy sweetness of perfectly roasted carrots with the creamy richness of coconut milk and the warm, aromatic touch of cumin. Get ready to elevate your cooking game and turn an ordinary vegetable into an extraordinary culinary experience that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb carrots, peeled and cut into sticks
- 1 can coconut milk
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and peel the carrots thoroughly. Cut them into uniform sticks approximately 3-4 inches long and about 1/2 inch thick to ensure even roasting.
- In a large mixing bowl, combine olive oil, ground cumin, salt, and pepper. Whisk the ingredients together to create a uniform seasoning mixture.
- Add the carrot sticks to the bowl and toss them gently, ensuring each carrot is evenly coated with the oil and spice mixture.
- Spread the seasoned carrot sticks in a single layer on the prepared baking sheet, making sure they are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, turning the carrots halfway through cooking to ensure even browning.
- While carrots are roasting, pour the coconut milk into a small saucepan. Simmer the coconut milk on low heat, reducing it slightly to create a richer, more concentrated sauce.
- Remove carrots from the oven when they are tender and have golden-brown edges. They should be slightly caramelized but not burnt.
- Transfer the roasted carrots to a serving platter. Drizzle the reduced coconut milk over the carrots.
- Garnish with freshly chopped cilantro leaves for added flavor and visual appeal.
- Serve immediately while the carrots are hot and the coconut milk sauce is warm. This dish pairs wonderfully with grilled meats or as a side to Indian-inspired main courses.
Tips
- Choose the Right Carrots: Select fresh, firm carrots with smooth skin for the best roasting results. Avoid carrots that are limp or have soft spots.
- Uniform Cutting is Key: Cut your carrot sticks to roughly the same size to ensure even cooking. This prevents some pieces from burning while others remain undercooked.
- Don't Overcrowd the Baking Sheet: Give your carrots breathing room! Overcrowding will steam the carrots instead of roasting them, preventing that delicious caramelization.
- High Heat is Your Friend: The high temperature (425°F) helps create those beautiful golden-brown edges and brings out the natural sweetness of the carrots.
- Flip Midway: Turning the carrots halfway through cooking ensures even browning and prevents burning on one side.
- Reduce Coconut Milk Slowly: Simmer the coconut milk on low heat to create a richer, more concentrated sauce that will beautifully complement the roasted carrots.
- Fresh Herbs Matter: Use freshly chopped cilantro just before serving to add a bright, fresh flavor and beautiful green color to the dish. Pro Tip: For an extra flavor boost, try adding a pinch of smoked paprika or a dash of chili flakes to the seasoning mix for a subtle kick!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 2g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 0mg
