Roasted Cumin Carrots with Fresh Mint and Couscous
One of the easiest ways to appreciate carrots is by roasting them. Add a little oil, salt, and pepper and they’re delicious. But an entrée deserves more, so I introduced chickpeas along with cumin and coriander, the dream team of spices, and some mint. Mint’s fresh taste makes the dish more of a sit-up-and-pay-attention experience—one worth sharing with others. If your in-laws, new neighbors, or someone else you’re trying to wow accepts your dinner invitation, thrill them with rainbow carrots as well.
Ingredients
- 12 medium carrots, peeled, cut into 1-inch chunks
- 1 (16-ounce) can chickpeas, drained and rinsed
- 4 tablespoons olive oil
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Serving suggestion
3 to 4 cups cooked couscous
1 cup Lemon Tahini Sauce (p. 146)
¼ cup chopped fresh mint leaves
½ cup finely chopped red onion
Shelled roasted pistachios
Instructions
- 1Preheat the oven to 400 degrees. Toss the carrots, chickpeas, olive oil, cumin, coriander, salt, and black pepper on a sheet pan until evenly coated.
- 2Roast for 25 to 35 minutes, or until the carrots are soft when pierced with a fork, and the chickpeas turn light brown. Remove from the oven, and season with salt and pepper to taste.
- 3Serve over couscous. Top with the Lemon Tahini Sauce, fresh mint, red onions, and nuts.
Easy Ingredient Swaps
↔Ground ginger for the coriander
↔Brown rice or salad greens for the couscous
↔Mint Yogurt Sauce (p. 146) or your own variation on herbs and plain yogurt for the Lemon Tahini Sauce
↔Roasted almonds or raw walnut pieces for the pistachios
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