Carrots with cumin

Carrots with cumin


1 person made this

About this recipe: Aromatic spices, garlic and fresh parsley transform carrots into a fabulous side dish.

Maggie Pannell

Serves: 4 

  • 4 garlic cloves, crushed
  • 1/2 tsp ground cumin
  • pinch of paprika
  • 2 tbsp olive oil
  • 750g carrots, peeled and sliced diagonally
  • pinch of salt
  • 1 tbsp chopped fresh parsley
  • sprig of flat-leaf parsley to garnish (optional)

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Put the garlic, cumin, paprika, oil and 3 tbsp water in a saucepan, stir together and boil for 1 minute.
  2. Add the carrots to the pan, pour over 300ml boiling water and add a pinch of salt. Cover and cook on a low heat for 20–25 minutes or until all the liquid has evaporated and the carrots are tender. If any liquid remains, uncover the saucepan to let it cook off.
  3. Tip the carrots into a serving dish and scatter over the chopped parsley. Garnish with a sprig of parsley, if liked.


*If possible, use flat-leaf parsley, which has a better flavour than curly parsley, and add a few chopped walnuts. Chopped fresh mint would also marry well with the carrots.
*For an extra spicy flavour, you could also sprinkle the cooked carrots with some cumin seeds, toasted in a dry frying pan for 1–2 minutes.
*Serve as a side dish with a spicy main course, such as Moroccan Braised Chicken (recipe on this website).

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Reviews (1)


Absolutely delicious! I made the full quantity and turned the left overs into a lovely soup with the addition of chicken stock, salt and pepper - 23 Jun 2013

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