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The caramelization that comes from roasting root vegetables just fits with the warm colors and flavors of fall.   We love the combination of carrots with vibrant yellow turmeric and fragrant cumin, coriander and mint.  


  • 12 medium carrots, peeled, stems attached if possible
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon thyme leaves
  • ½ teaspoon cumin seeds
  • ¼ teaspoon coriander seeds
  • 3 tablespoons unsalted butter, softened
  • ¼ teaspoon smoked paprika
  • ½ teaspoon ground turmeric
  • 1 recipe Mint Chutney (recipe follows)
  • Kosher salt and freshly ground black pepper


Preheat the oven to 425°F.  Slice the carrots in half lengthwise.  If they are on the smaller side (see above picture), leave intact. If they are on the bigger side, then slice each half lengthwise again, into long quarters.

Toss the carrots with the olive oil, thyme, 1 teaspoon salt, and some freshly ground pepper.  Preheat two heavy-duty baking sheets in the oven for 3 to 4 minutes. Carefully remove the baking sheets from the oven, place the vegetables on them, and roast them, tossing a few times, for about 25 minutes, until they are tender and a little caramelized.  While the carrots are roasting, toast the cumin seeds in a small pan over medium-high heat about 2 minutes, until the seeds release their aroma. Using a mortar and pestle, pound the cumin, and transfer it to a small bowl. Repeat with the coriander, and add it, with the softened butter, paprika, and turmeric, to the bowl. Stir to combine well.

When the carrots are done, combine them in one pan and toss in the turmeric butter. The heat of the roasted vegetables will melt the butter. Taste for seasoning. Arrange the vegetables on a platter and top with the mint chutney.



  • 1 small clove garlic
  • 1 cup coarsely chopped mint
  • ¼ cup coarsely chopped flat-leaf parsley
  • ½ cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper


Using a mortar and pestle, pound the garlic and a pinch of salt to a paste, and transfer to a small bowl. Pound the mint and parsley, and add it to the garlic. Add the olive oil, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon ground pepper, and stir well to combine. Taste for balance and seasoning.

Credits:  Chef Suzanne Goin