Cumin Roasted Baby Carrots with Spiced Buckwheat Granola

If you can find tender baby carrots, they are wonderful to roast whole. Just give them a good scrub—no peeling required. Save the greens for the pesto. Otherwise, regular carrots are okay too. Don't over cook the baby carrots or they would get mushy.
The sweet and savoury buckwheat granola makes the BEST topping for roasted vegetables, salads or soups. You can of course use other seeds, or spices to make this to suit your taste. Quinoa is another great alternative.

Spiced Buckwheat Granola	Cumin Roasted Carrots
50 g Buckwheat 50 g Almond sticks 50 g A mixture of sesame, pepita and sunflower seeds 6-8 Dates, stoned and chopped 2 tbsp Avocado or olive oil 1 tbsp Maple syrup 1 tsp Cinnamon 1 tsp Cumin seeds 1/2 tsp Black salt	750 g Baby carrots with tops, trimmed 2 tbsp Avocado or olive oil 1 tsp Cumin seeds 1/4 tsp Red pepper flakes Salt and black pepper 1 tbsp Carrot greens, chopped

Preheat oven to 180C/350F. Line a baking sheet with parchment paper.
Mix all the ingredients for the granola in a bowl then spread mixture onto prepared baking sheet. Bake in the middle of hot oven until golden brown, about 20 minutes. Remove from oven and let cool.
Wash carrots, peel and trim off tops, leaving some small stems if desired. Preheat oven to 200C/400F.
Spread carrots onto a baking tray. Drizzle with avocado oil to coat them. Sprinkle with cumin seeds, red pepper flakes, salt and pepper. Toss to coat thoroughly.
Roast for 18-22 minutes, depending on size, until tender when tested with the point of a knife. Remove from oven and transfer to a serving plate. Sprinkle with spiced granola and chopped carrot greens.

26 comments:

bread&salt 19/6/21 04:38: I haven't tried roasted baby carrots with spices. Looks great. Very new recipe.
Margaret D 19/6/21 07:45: They look tasty.
We often have those types of carrots.
DEZMOND 19/6/21 09:54: I always eat baby carrots before I manage to cook them as they are so sweet and cute! I've never eaten carrot greens, though, although I know they are good, guess mine never looked fresh enough to eat.
Martha 19/6/21 14:21: Looks and sounds delicious!
thepaintedapron.com 19/6/21 16:01: Wow, this takes carrots to a whole new level! They sound amazing!
Jenna
Kitchen Riffs 19/6/21 16:05: Really like all roast veggies, and carrots are particularly nice. You've really upped the flavor game in this recipe! SO good -- thanks.
Brian's Home Blog 19/6/21 16:05: Those do look wonderful, we'd sure try those since we like carrots!
savorthebest 19/6/21 16:27: Carrots are always a great side dish. Love the flavors in this one
Christine 19/6/21 17:36: Delicious!
SavoringTime in the Kitchen 19/6/21 18:10: I love almost every vegetable roasted but have not tried carrots yet! They sound wonderful topped with that spicy granola topping. Great idea!
Monica Hein ~ Beauty Diary 19/6/21 20:15: Looks so yummy
Whats Cookin Italian Style Cuisine 19/6/21 20:35: So pretty and I think granola is a wonderful addition
Bill 19/6/21 21:08: The baby carrots look delicious.
Nancy Chan 19/6/21 22:25: Interesting. I have tried roasting baby carrots. I usually eat them raw if I can get my hands on fresh baby carrots.
J.P. Alexander 20/6/21 02:45: La zanahorias, se ven muy ricas. Te mando un beso
Gloria Baker 20/6/21 04:43: Angie I love baby carrots and these look wonderful!!!
Natalia 20/6/21 09:32: Perfect spiced carrots, yummy!
Królowa Karo 20/6/21 11:21: Great! Young carrots are so sweet!
Tom 20/6/21 11:31: ...this looks good, my carrots are up in my garden, but they are still too small.
Tanza Erlambang 20/6/21 21:15: I never roasted carrots.... I should try.
Pame Recetas 21/6/21 02:38: This is so delicious Angie! And I didn't know I could use the carrots leaves for pesto, thanks for the tip.
foodtravelandwine 21/6/21 03:55: I just love it!!....I keep adding recipes to try from your blog!!.....Abrazotes, Marcela
Yvonne @ Fiction Books Reviews 21/6/21 07:34: I love the sound of adding a delicious crunchy topping to what is a vegetable which I have to admit I would rather eat raw than cooked - although your roasted option does look amazingly tempting!

In fact I don't tend to cook any of my vegetables for too long, as we both prefer them al dente. We have so many friends and relatives who will boil vegetables to within an inch of their lives and they end up as just a soggy mess on the plate!

Thanks for sharing :)
Noob Cook 22/6/21 04:25: The baby carrots look extra beautiful with some of its top leaves still on. Over here, they cost a lot for that. Love the spices!
Raymund 23/6/21 00:59: This will be perfect with roast meats
babYpose 30/9/21 02:28: The green for pesto, interesting. Granola looks crunchy, all Looks delicious