Roasted baby carrots with cumin for Easter

Upon smelling a new perfume I was given for my birthday, Kid 1 made the following comment.

Kid 1: It smells like melted Easter eggs.

I am not sure whether to be displeased or not. I envisage myself swanning around attracting small chocolate-loving children and perhaps even the E.B. (Easter Bunny) himself. Not sure if that’s what the perfumier was aiming for when creating this parfum. ‘Eau de Chocolate Easter Egg.’ Give it a whirl, it’s all the rage in the Easter circles.

If you are looking for side dishes to accompany your Easter feast this coming weekend, please consider this wee recipe idea. Calling anything ‘baby’ that you are about to devour and consume has always creeped me out a bit. However, there is no escaping the fact that young veggies are usually the most tender and sweet. Let alone, super cute. Just like a real life human baby! Rest assured, only vegetable babies were harmed in the making of this dish. (That’s OK, right? Told you the whole thing is just, well, odd.)

These carrots were sweet with lovely undertones of the earthy cumin. Tender and juicy, I am positive that all, including the Easter Bunny, will love them.


1 bunch baby carrots
1 tsp ground cumin
1 tbl butter, unsalted
2 tbl white wine

Preheat oven to 180C.
Scrub or lightly peel the carrots.
Place in a foil package, add the cumin, salt and pepper to taste. Dob the butter over the carrots, add the wine and close the foil package.
Roast in the oven for 30 minutes or until tender.
Try it with or or

A Cheergerm Creation

24 thoughts on “Roasted baby carrots with cumin for Easter

  1. Keep swanning, my dear, it suits you. And what is it about baby vegetables that brings out the monster in us? At least if you attract the EB you’ll have a nice treat for him! I’ve had carrots with cumin before but never roasted. Must try. πŸ™‚

    • In truth Mrs France, I think I like the idea of ‘swanning’ and am more likely to be seen rushing like a lunatic. My goal is henceforth to swan more and rush less. Ha, maybe it’s the word ‘baby’ that send us down that dark path? The older I get, the happier I am to attract anybody or anything! These are quite tasty when roasted. A bit of textural difference methinks?

  2. Oh, Mrs Cheergerm, you chocolate easter egg scented delight! How could you roast those baby carrots, alive too – my advice is to kill them first, which does not require chopping in to tiny pieces, that can be a bit too psychopathic serial killer. Just a simple cutting off of their heads will do, and maybe a trim of their ickle toes to even things out. Btw, what a shame and a waste to have to open a bottle of wine just for the two tablespoons required in this recipe. Any ideas for how you could finish the bottle?? 🍷🍹🍷

    • Mwah ha ha…(imagine crazy maniacal laughter here..) I will eat ALL the juicy, sweet baby vegetables. Every last one of them. On a brighter note…someone who smells as chocolately as me always has an answer to an opened bottle of wine. Don’t worry on that account dear chicky, we hate waste. 😁😘 xx

  3. A.PROMPTreply

    How appropriate to have a carrot dish for Easter! Just on the off chance that you do get a visitor with very long ears that stays over for dinner!

  4. I can picture it all now, Cheergerm. You’ve laid a path of lettuce bits from the outdoors to the kitchen entrance, right up to the open oven door where the unfoiled carrots are left on display with their enticing aromas wafting through the air. And you lay in wait, tucked in the pantry, ready to spring. “Dinner will be ready in an hour, kids! It’s no longer vegetarian nite!”
    Here bunny, bunny, bunny.
    Yum. Chocolate perfume. I’m guessing the Yak will give it two thumbs up. πŸ˜‰

    • Ha, there is a thought that totally appeals to the old funny bone. Nice bunny, come closer bunny!! Imagine the sproglets faces! I really don’t know why they haven’t produced a perfume like that, oh hangabout, they did. Hope no-one tries to stuff me in an oven due to my chocolatey aroma!

  5. Gorgeous! I love roasted carrots but I’ve never tried the junior ones. They are not so easy to find around here, as a matter of fact. Cumin seems like a perfect match.
    PS I love your wee speckled eggs.

    • Thanks! You make me giggle Minstrel. You are all first in my book! As long as we need to eat food, I shall continue to cook…some days more lovingly than others of course…😁

  6. Pingback: Easter egg biscuits and Miffy | The Cheergerm & the Silly Yak

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