Braised Carrots With Cumin and Red Pepper Recipe (2024)

Great! Beautiful and easy. The same recipe can be made by simply roasting the vegetables on a cookie sheet in a hot over for 25 minutes or so.

Everyone liked this and it was easy to make. I used multicolored carrots which were beautiful. I appreciated that I could cook it on top of the stove as my oven was shared by many other dishes.

A simple variation is to skip cumin, red pepper and paprika and add a 2-3 tablespoons of capers and some chopped parsley.

I thought this was too oily and soggy, so recommend you use half the oil and half the water stated in the recipe. The spice seems perfect, but use less pepper flakes and paprika if you like less heat

YUMMY! Uses the Aleppo pepper and smoked paprika . Use fresh squeezed OJ instead of H20 Loved it

Splitting the recipe roughly in half with a single bunch of carrots, I substituted 1/2 cup of orange juice for the water. Cumin and orange juice are a perfect combination with carrots. I also added half the ground spices with the garlic and orange juice for a little more infusion. Otherwise followed the recipe exactly and the flavors were rich and lovely. Aleppo pepper is a wonder.

just made this at thanksgiving and was very successful. I used multi-colored organic carrots. I poured out the water before it boiled off because the carrots were getting too soft. I used regular crushed red pepper and ground roasted cumin because that's what I had. Re-heated under the broiler right before serving. Added a drizzle of creme fraiche mixed with a squeeze of orange, and a little honey, because I was worried the pepper and garlic would overwhelm. people loved it!

Made this for Thanksgiving and everyone loved it. Used chipotle pepper flakes because I couldn't find the Aleppo or Marash, and it gave this dish a nice smoky kick along with the smoked paprika. I ended up draining the rest of the liquid from the carrots because they were already tender enough and they would have gotten too mushy if I had cooked all the liquid away. I peeled and cut the carrots the day before so that the dish came together pretty quickly. Really tasty.

Braising takes longer than 10 minutes, more like 20 to 30. Made it in big sauté pan but might try Dutch oven next time

Classic recipe, nice results. Just as a reminder, you really should add water to hot oil slowly and carefully. The recipe directs the cook to use medium heat but even that requires a little caution.

So easy to prepare and absolutely delicious! I was just cooking for two tonight, used the not quite pound of carrots I had on hand, and adjusted the remaining ingredients accordingly. The carrots were perfectly tender after ten minutes and I served them right away. I'm happy there are some left over for lunch tomorrow!

Easy, lots of flavour and great leftovers. Changing up carrots. Thanks!

I used 1/2 c fresh squeezed oj in lieu of water. Multicolor carrots quartered. Closer to 1.5 tsp toasted ground cumin seed, way more garlic, and red pepper flakes (probably also more than recipe asked). Took awhile to boil off liquid after uncovering but that braised the carrots more nicely. Best cooked carrots ever. Way more flavorful than most I’ve had.

Ok if you like mushy carrots i suppose. Sad I did this to my garden babies.

These were delicious!! I used smoked paprika as well as the Aleppo. Also drizzled a wee bit of honey at the end.

I had a few carrots from the garden (6 oz) so I reduced the garlic to one clove and the water to about an 1/8 cup. Topped with cilantro in addition to cumin and paprika which was a nice addition. Wonderful dish for flavor and no need to heat up the house with a hot oven. We had it warm. I’ll make this again for sure.

Great!For fun I tried replacing all spices with Christmas spices, increasing the amount of spices. That was surprisingly good.

This was very average for us. Would not make it again.

Delicious and surprising. Cooked carrots? Yes, more please. Don’t fret about liquid amounts (or prescribed times). Cook until the carrots are tender, just the way you like them. Drain off any extra liquid. The sauce is excellent though. I held the carrots at room temp till ready to serve, heated up some of the sauce, letting it reduce a bit, then swirled into the carrots. Yummy.

Needs to cook longer than 10 minutes. Pour off liquid not absorbed to use for soup. Made good carrot soup from leftovers.

Made this to go with pork, so added a sliced apple when the lid came off, and a Tbsp of butter. Really good

Use less water

Loved these flavors! I fried garlic in side of the pan and removed when golden brown. Lovely when added back while crispy.

Super delicious! I felt it needed a bit of a kick from some lemon juice, so I added that to the final dish.