Carrots with Cumin

This simple and delicious recipe lets the carrots show off their sweet side when cooked. Some recipes call for either roasting or poaching them first but the lazy side of me always questions this kind of extra step. The idea of turning on the oven for a side dish takes it out of the simple category for me.  So I’m happy to report that simmering the carrots lets them release their juices quite readily and they turn out just perfect, no extra steps required.

This is the perfect side to liven up a main dish of meat or fish.


Serving size: 4 as a side dish


  • 2 tablespoons olive oil
  • 2 tablespoons cumin seeds
  • 500 grams carrots, peeled and sliced
  • Sea salt and pepper, to taste
  • Half a bunch of parsley, minced

Equipment: Medium or large heavy-bottomed pan like stainless silver, ceramic or enameled cast iron, with a lid.

Heat the olive oil over medium-high heat for about a minute, then add the cumin seeds, stirring regularly until they become fragrant.

Add the sliced carrots and spread them out in a single layer in the pan, close the lid. Simmer them for 20 minutes or so, stirring them from time to time so that they don’t stick to the bottom.

Once they’re “al dente” remove them from the heat and toss with the parsley before serving. Since they’re cooked in olive oil, they can be enjoyed warm or cool.



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