Wood Fired Caramelized Roasted Carrots

October 10, 2018

Caramelized Carrots Wood-fired Brick Oven


Carrots (10 medium peeled)

Olive Oil (2 Tbls)


Thyme (1 Tbl fresh leaves)

Cumin Seeds (1 tsp)

Coriander Seeds (1/2 tsp lightly toasted)

Butter, unsalted (2 Tbl room temperature)

Tumeric (1/2 tsp)

Chili Powder (1/2 tsp)

Mint, fresh (2-3 Tbl chopped)

  • Cut carrots in half lengthwise and crosswise. (Show one or two on camera?) Put all prepped carrots into a mixing bowl.
  • Pour in the olive oil, salt/pepper, and thyme. Mix thoroughly.
  • Put on baking pan and roast in oven for 20-25 min until slightly caramelized and tender.
  • While carrots are in the oven, put cumin seeds and coriander seeds in the mortar and pestle and grind. Add the soft butter, turmeric and chili powder. Stir until mixed.
  • Remove carrots from the oven and add the butter mixture and mix. Put into the serving platter and sprinkle the mint on top.


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