These cumin-braised carrots are a quietly flavorful side dish, combining warm spices, gentle heat, and a bright splash of vinegar. Simmered until tender with cumin, dried chiles, and olive oil, then finished with dried mint, the carrots take on a savory, slightly tangy character that feels both comforting and unexpected. It’s a simple preparation that highlights how a handful of pantry ingredients can transform everyday carrots into something special.
INGREDIENTS:
4 carrots, peeled and cut into 1½-inch pieces
1 teaspoon cumin seeds
1/8 teaspoon dried red chile flakes
2 tablespoons olive oil
1/4 cup water
1/2 teaspoon kosher salt
3 tablespoons vinegar
1 tablespoon fresh mint, chopped
METHOD:
Heat an 8-inch skillet over medium heat. Add the cumin seeds and toast for 2 to 3 minutes, shaking the pan occasionally, until fragrant.
Add the carrots, dried red chile flakes, olive oil, water, salt, and vinegar to the skillet. Stir to combine.
Reduce the heat to low, cover the skillet, and cook for 10 to 12 minutes, or until the carrots are tender and the liquid has reduced slightly to a light glaze. Stir once or twice during cooking.
Remove from the heat and taste, adjusting salt or vinegar if needed. Gently toss the carrots with fresh mint. Serve warm or at room temperature.
SERVING SUGGESTIONS:
- Serve alongside roasted or grilled meats, especially lamb or chicken
- Pair with lentils, chickpeas, or other legumes for a vegetarian plate
- Add to a mezze or small-plates spread
- Spoon over yogurt or labneh for a creamy contrast
- Finish with fresh herbs or a drizzle of olive oil before serving
