A simple, healthy side complemented with Indian spices
Lately, I’ve been exploring more Indian cuisine. I was inspired to make masala sauce several weeks ago and promptly bought tons of new spices. I kinda cry over the price tags of those little jars, but then I realize they’re probably gonna last me a looooong time! And they’re worth it – they really are.
We’ve really enjoyed the masala! We’ve had it over rice, cooked chicken in it, and one time mopped it up with homemade naan. I’m a fan!
I want to learn to use these spices for other dishes, too. I love learning how to effectively use this spice or that spice and be able to adapt on the go while cooking! This week I mixed up some of my favorite Indian spices in a little olive oil and brushed it over some whole carrots. It turned out even better than I expected!
The spices complement the flavor of the roasted carrots so well! There’s a lot going on flavor-wise in the six spices on these carrots, but it’s not overpowering. The flavor is interesting and full. It makes you want to try another and another! Even if you don’t have a very adventurous palate, I think you’ll really enjoy this!
Just look at that gorgeous color!!
This recipe is super quick to throw together! Active time? I’m guessing 5 minutes tops. Just whip together your spice mixture, brush over your carrots, and roast for about 30 minutes, until perfectly soft. I love roasted veggies of all kinds and I think the texture of these carrots once roasted is absolutely prime! Topped only by broccoli – oh I could eat roasted broccoli every single day, but that’s a recipe for another time!
Even if you do not do a lot of Indian cooking, you will probably have some of these spices already on hand, like cumin and chili powder. You will also use a little turmeric on these which is apparently the trending spice in the food blog community lately. I’ve been seeing it everywhere! Something about that vibrant yellow color and the possible health benefits has got everyone gaga for it! As far as this recipe, I think it rounds out the whole medley perfectly.
Be careful when working with the turmeric, though! They are not joking around about that color! It will stain your hands in no time at all. Just use utensils to eat and you’ll be golden (or actually you’ll not be golden hehe).
Serve with rice, chicken tikka masala, vegetable curry, or other beloved Indian dishes!
Indian-Spiced Roasted Carrots
Time: 35 minutes
Yields: 3-4 servings
1 Tablespoon olive oil
1/2 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
A pinch of ground cloves
1/2 teaspoon salt
15-20 whole carrots
- Preheat oven to 400 degrees.
- In a small bowl, mix together the olive oil, turmeric, cumin, chili powder, pepper, ground cloves, and salt. It will be somewhat thick.
- Peel carrots (if desired, otherwise simply wash) and place on a parchment paper or foil-lined baking sheet. Brush the spice mixture over the carrots on all sides.
- Cook for 25-30 minutes or until a fork can easily insert into a carrot. The exact necessary time will depend on the size of your carrots. Allow to slightly cool and then enjoy!
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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