Wood Fired Caramelized Roasted Carrots

by Elaine McDonald on October 10, 2018


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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