Saturday, 20 March 2010

Coriander and Cumin Spiced Baby Carrots

My local fruit and vegetable shop had lovely bunches of Dutch carrots on special recently and they were so cute I couldn't resist buying them. I didn't want to make something that I could do with any old carrot, but something that lets them keep their character and cuteness and was something I hadn't tried before.

I was browsing through and found quite a few interesting carrot recipes, but I decided to try their Coriander and Cumin Spiced Baby Carrots. I love cumin, it is far and away my favourite spice. I love coriander too. I did think that the cumin flavour was a little overpowered by the orange juice, but that could be me as I have been known to over-spice when there is cumin involved. Otherwise, the balance of flavours was really nice, the tang of the orange juice and the red wine vinegar worked really well against the sweetness of the baby carrots. D even pronounced it passable and then asked me to make it with sweet potato.

Coriander and Cumin Spiced Baby Carrots
1 tbs chopped fresh continental parsley
1 tbs chopped fresh coriander
1 tsp ground cumin
1 tsp olive oil
1 tbs red wine vinegar
1 tbs orange juice
3 bunches baby (Dutch) carrots, trimmed, peeled

Combine the parsley, coriander, cumin, oil, vinegar and orange juice in a small bowl.

Cook the carrots in a metal steamer over a saucepan of boiling water for 5 minutes or until tender. Transfer to a bowl.

Add the dressing and toss until well combined. Place in a serving bowl and season with pepper to serve.


  1. I love! It's my #1 place to find dinner ideas..

    Great recipe, I may have to try it as a side dish :)

  2. I think these would make a fabulous side dish. I, rather embarrassingly, just ate it by itself for lunch!