Saturday, June 19, 2021

Cumin Roasted Baby Carrots with Spiced Buckwheat Granola


© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


© 2021 | http://angiesrecipes.blogspot.com


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 GranolaCumin 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
  1. Preheat oven to 180C/350F. Line a baking sheet with parchment paper.
  2. 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.
  3. Wash carrots, peel and trim off tops, leaving some small stems if desired. Preheat oven to 200C/400F.
  4. 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.
  5. 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.

© 2021 | http://angiesrecipes.blogspot.com





© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com


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26 comments:

  1. bread&salt19/6/21 04:38

    I haven't tried roasted baby carrots with spices. Looks great. Very new recipe.

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  2. Margaret D19/6/21 07:45

    They look tasty.
    We often have those types of carrots.

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  3. DEZMOND19/6/21 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.

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  4. Martha19/6/21 14:21

    Looks and sounds delicious!

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  5. thepaintedapron.com19/6/21 16:01

    Wow, this takes carrots to a whole new level! They sound amazing!
    Jenna

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  6. Kitchen Riffs19/6/21 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.

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  7. Brian's Home Blog19/6/21 16:05

    Those do look wonderful, we'd sure try those since we like carrots!

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  8. savorthebest19/6/21 16:27

    Carrots are always a great side dish. Love the flavors in this one

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  9. Christine19/6/21 17:36

    Delicious!

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  10. SavoringTime in the Kitchen19/6/21 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!

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  11. Monica Hein ~ Beauty Diary19/6/21 20:15

    Looks so yummy

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  12. Whats Cookin Italian Style Cuisine19/6/21 20:35

    So pretty and I think granola is a wonderful addition

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  13. Bill19/6/21 21:08

    The baby carrots look delicious.

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  14. Nancy Chan19/6/21 22:25

    Interesting. I have tried roasting baby carrots. I usually eat them raw if I can get my hands on fresh baby carrots.

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  15. J.P. Alexander20/6/21 02:45

    La zanahorias, se ven muy ricas. Te mando un beso

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  16. Gloria Baker20/6/21 04:43

    Angie I love baby carrots and these look wonderful!!!

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  17. Natalia20/6/21 09:32

    Perfect spiced carrots, yummy!

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  18. Królowa Karo20/6/21 11:21

    Great! Young carrots are so sweet!

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  19. Tom20/6/21 11:31

    ...this looks good, my carrots are up in my garden, but they are still too small.

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  20. Tanza Erlambang20/6/21 21:15

    I never roasted carrots.... I should try.

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  21. Pame Recetas21/6/21 02:38

    This is so delicious Angie! And I didn't know I could use the carrots leaves for pesto, thanks for the tip.

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  22. foodtravelandwine21/6/21 03:55

    I just love it!!....I keep adding recipes to try from your blog!!.....Abrazotes, Marcela

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  23. Yvonne @ Fiction Books Reviews21/6/21 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 :)

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  24. Noob Cook22/6/21 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!

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  25. Raymund23/6/21 00:59

    This will be perfect with roast meats

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  26. babYpose30/9/21 02:28

    The green for pesto, interesting. Granola looks crunchy, all Looks delicious

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