Tag: roasted vegetables

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Cumin Roasted Carrots

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I have to admit I was addicted to this recipe for a while last year. Yep, ‘Addictive veggies’, who would have thought? Somehow the way the coarse salt flakes make the cumin taste on those carrots is just beyond description. You have to try it to believe it, but around here, I always make extra so I have leftovers.

And it’s so easy, in fact it only takes 4 ingredients, including the carrots!

I love to bake and roasting is, uhm, almost like baking. Riiight, you’re saying. Well maybe it’s a bit wishful thinking. I have been going sugar and grain free for a while, that sorta limits the baking. One thing you start noticing is your taste buds rejuvenate and become more sensitive. You will be able to taste the natural sweetness in carrots or beets for example, or even milk. It’s quite astonishing how dulled our senses have become to sugar, (read a 1996 study on sugar preference and consumption  between rural and urban population groups in Iraq) apparently the more sugar you eat, the duller your senses become to it and the more you need over time. Works kinda like drugs that way, a  bit scary, ain’t it? But I digress. The roasted carrots are a must try, even if you’re not a big carrot fan, roasting them caramelizes the sugars and renders them sweeter. Part of why roasted carrots have a higher glycemic index than raw or even steamed carrots.

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Ingredients

  • 1 lb Carrots (about), cut into pieces
  • 2 tbsp olive oil
  • 1 1/2 tsp coarse flake salt (such as french grey sea salt, or fleur du sel)
  • 2 tsp cumin seeds

Directions

  1. Preheat oven to 380°F
  2. In a bowl, drizzle the carrot pieces with the 2 tbsp olive oil, and toss to coat. (Trust me, you don’t want to skip this step and just drizzle them on the baking sheet, won’t work, I tried, take it from a cumin roasted carrot addict), then add the cumin seeds.
  3. Line a baking sheet with aluminum foil (easy clean up makes me happy)
  4. Transfer the carrots to the baking sheet, making sure you scrape out all the cumin seeds. Sprinkle with the salt and place in the preheated oven
  5. Bake for 35-45 minutes, depending on the size of your carrots and the desired softness. (Mine usually are perfect after 40)
What’s your favorite vegetable to roast?

Copyright © 2012 Simple Healthy Homemade. All rights reserved

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Roasted Brussels Sprouts

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It snowed yesterday. Not much really, but steady from about 1 o’clock until 11pm. And what does one want to do when snow is falling? Eat stuff that makes us feel warm. Like yummy roasted vegetables. Granted it wasn’t all that cold, but roasting vegetables never needs much convincing in the form of good reasons, sooo…

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Roasted vegetables it was, and soup, and more roasted vegetables 🙂 Ahhh, the way the heat of an oven transforms simple, lowly vegetables into something so utterly delicious, it almost melts in your mouth!

imageSee the snow?

Ingredients

  •  1 lb Brussels Sprouts, cleaned and cut in half
  • 1-2 tbsp olive oil
  • 1 1/2 tsp flake salt (fleur de sel, french grey sea salt or kosher)
  • 2 tsp zahtar seasoning (Middle Eastern spice blend, or you could add a sprinkle of lemon juice, sesame seeds and some thyme)

Directions

  1. Preheat oven to 380°F
  2. In a large bowl, toss the cut Brussels sprouts with the oil until evenly coated
  3. Transfer to foil lined baking sheet (easy clean up), sprinkle with salt, and zatar seasoning.
  4. Roast for about 30 -35 minutes, or until tender and browned in spots. Stirring once halfway through.

Other great things to do with Brussels Sprouts:

And next I made some roasted carrots. I mean why stop, when we’re having so much fun??

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Copyright © 2012 Simple Healthy Homemade. All rights reserved