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Roasted Carrots With Turmeric and Cumin

Martha Rose Shulman
  • 40 minutes
  • Serves 6

INGREDIENTS

10

Carrots, medium

2 tbsp

Mint, fresh

1 tbsp

Thyme, fresh leaves

1/2 tsp

Aleppo pepper or mild chili powder

1/2 tsp

Coriander seeds, lightly toasted

1

Salt and freshly ground pepper

1/2 tsp

Turmeric

2 tbsp

Olive oil, extra virgin

1/2 tsp

Cumin seeds, lightly toasted

2 tbsp

Butter, unsalted