Reviewed: Nov. 27, 2011

Very strange flavor, and I ordinarily like a mix of sweet & spicy. Also, 15-20 minutes did not cook the carrots through. They were still very hard.

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Reviewer:

Becki

Reviewed: Oct. 19, 2011

the grapes, olive oil, cumin, onion carrot is lovely. authenticity needs much more spices, however as this is dull compared to 'Indian' or desi food. It's a terrific starter recipe. I needed to cook mine at least 40 minutes for carrot 'slices' to be somewhat soft. would definitely add potato to this recipe.

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Reviewer:

ummali

Reviewed: Jul. 20, 2011

Made this tonight and was not impressed. Followed the recipe to the T but the side dish just tasted like warm grapes and carrots even though I added additional spices to try and overcome this. I just don't see how this is in any way Indian cuisine. Won't make again.

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Reviewer:

VictoriaSe49896

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Cooking Level: Expert

Living In: Westminster, Maryland, USA

Reviewed: Jun. 29, 2011

Really good! dont skimp on the spices...i also boiled the carrots until tender before baking.

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Reviewer:

Magpie

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Reviewed: Jun. 1, 2011

I made this with green grapes instead of red, shallots instead of red onions, and regular carrots instead of baby carrots. Didn't really like it, but I realize the original recipe is quite different so I'll give it a 3 star rating.

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Reviewer:

Pallonia

Reviewed: Jan. 27, 2011

This is a great idea, roasted carrots and grapes with cumin, but like everyone else says, the instructions aren't great. I sliced regular carrots and boiled them for about 8 minutes before roasting them with everything else for 10 minutes. It turned out great!

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Reviewer:

bakinggirl5

Cooking Level: Intermediate

Reviewed: Nov. 19, 2010

I really wanted to like this but sadly it just didnt taste good to me. I like onions, i really like carrots, and I love graps, but the combination of the three just didnt work for me. sorry.

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Reviewer:

houston_mom

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Apr. 24, 2010

Excellent! Was a little nervous about the combination, but so surprised at how good it was. I will definitely be making this one again. Didn't have red onion so I used yellow and it added a nice color contract. My 5 year old even loved it. I steamed the carrots for 8 minutes ( baby ones cut in 3rds) then cooked at 45 for 20 mins but the carrots were still undercooked and the grapes over cooked. I will steam more next time and cook less with the grapes. Wonderful, easy, and healthy!

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Reviewer:

brendenj

Cooking Level: Intermediate

Home Town: Woodbury, Minnesota, USA

Reviewed: Apr. 5, 2010

Wow! grapes tasted compltely different, I had to cook it bit longer thou

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Reviewer:

meenu

Reviewed: Mar. 1, 2010

I definitely agree with the other reviewers that the carrots need to be pre-cooked slightly before baking. This simple recipe was nice, but needs a little something so I recommend adding a Tbsp or two of Orange Juice to the olive oil when you coat everything. This really makes the flavors pop! Also, try sprinkling it with a little sea salt and freshly ground black pepper, plus a bit of fresh parsley if you have it on hand. It just adds that extra bit of "wow" to the dish.

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