Braised Carrots With Cumin and Red Pepper
Updated Sept. 10, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds medium carrots, peeled
- 4tablespoons olive oil
- Salt
- 6garlic cloves, sliced
- ½teaspoon cumin seed, toasted and coarsely ground
- 2teaspoons mild red pepper flakes, like Aleppo or Marash
- 2teaspoons paprika, smoked or unsmoked
Nutritional analysis per serving (10 servings)
108 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 1 gram protein; 335 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the carrots lengthwise, or quarter them if you wish.
- Step 2
Warm the olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the carrots and turn them in the oil to coat. Season generously with salt. Add the garlic and 1 cup of water. Bring to a boil, then reduce the heat to a gentle simmer and cover the pan. Cook for about 10 minutes, until the carrots are just tender.
- Step 3
Remove the lid, raise the heat, and let any remaining water cook away.
- Step 4
Sprinkle the cumin, red pepper and paprika over the carrots and transfer them to an oven-proof serving dish. Serve hot or at room temperature. The carrots may be left at room temperature for 2 to 3 hours, or refrigerated and brought to room temperature, before reheating in a 400-degree oven for 10 minutes.
Private Notes
Comments
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.
We made this as a side dish for Christmas dinner, and it was delicious. Our carrots were huge large so we cut them in half and then into quarters prior to cooking. Aleppo pepper flakes, while less spicy than traditional red chili pepper flakes, can still pack some heat so we served alongside some tangy yogurt for folks with more sensitive palates. As a bonus, we simmered the leftovers in some chicken broth and pureed for a delicious carrot soup the next day!
Delicious! Used chicken stock in place of water and Gochugaru (Korean chili pepper mix) in place of the milder Aleppo flakes, turned out incredible. Will add to rotation.
Delicious & came out perfectly. Can’t wait to make again, exactly as written.