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Cumin Spiced Honey Carrots With Lemon Coriander Vinaigrette

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“A wonderful way to fix the ordinary carrot! Influenced by African spices, try this! This recipe may be halved easily. Adapted from Foodservice Recipes. This is a Middle Eastern/African recipe.”
READY IN:
30mins
YIELD:
8 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large saucepan over high heat bring 6 quarts water and honey to a boil; Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again.
  2. Transfer to a bowl; set aside.
  3. In a small dry skillet over medium heat place coriander seeds. Heat until fragrant, stirring frequently, about 2 minutes; cool slightly.
  4. Grind coriander in a spice or coffee grinder into a fine powder.
  5. Place in a bowl along with olive oil, lemon juice, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; whisk until combined; set aside.
  6. Toss carrots with cumin, the remaining 2 teaspoons salt and 1 teaspoon black pepper and reserved olive oil mixture.
  7. Serve over bib lettuce, if desired.

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