The nigella seeds and ground cumin that I added to the recipe made for a more complex range of flavors, and the pepper provided a spicy boost. This is a deceptively simple dish that is full of flavor and would beautifully complement a hearty autumn stew or roast.
Home Cookin 8.5 Chapter: My Recipes
CARAMELIZED CARROTS WITH CUMIN, NIGELLA AND CHILIESServes 4 to 6
2 tsp cumin seeds
1 tsp nigella seeds
1 tsp ground cumin
kosher salt to taste
1 jalapeno, serrano or other hot chili, minced
2-1/2 to 3 lbs carrots, peeled and cut diagonally into 1/3-inch thick slices
2 Tbsp olive oil
1 tbsp high quality extra virgin olive oil, for garnish
2 tbsp fresh chopped parsley, for garnish
Pre-heat oven to 400°F. Line a large baking sheet (or 2 small baking sheets) with aluminum foil or parchment paper.
Combine the cumin and nigella seeds with the ground cumin and salt in a small bowl and set aside.
Place the carrots and the chilies in a large mixing bowl. Sprinkle the spices over the carrots and then add the olive oil. Mix everything together, making sure that the carrots are well coated with the oil and spice mixture.
Spread the carrots into a single layer on the baking sheet(s). Bake for 30 to 40 minutes, until the carrots are cooked to the desired consistency.
Remove from the oven and mixin the additional olive oil and parsley if using. Can be served hot or at room temperature.
adapted from the Caramelized Cumin Roasted Carrots recipe in Bon Appetit, September 1998
Exported from Home Cookin 8.59 (www.mountainsoftware.com)