April 5, 2013
My friend Katie requested that I play around with roasting carrots – I know how that sounds kind of dirty birdy. Here’s what I came up with, it’s so delicious I can’t wait to make it again. My project manager, Leah, and I ate the whole batch for lunch in one sitting. Honestly, I licked my plate clean (Leah can testify to that graceful moment).
The cumin seeds get toasty and crunchy, while the cilantro and lime juice adds great freshness. It can be served hot, cold or at room temperature as a side. You can use it to tasty up a salad or make it a meal by tossing with faro or quinoa. I won’t tell if you lick your plate clean.
Zesty Roasted Carrots
Serves 4 (as a side, even then, that number is negotiable)
4 heaping cups carrots, scrubbed and sliced into about ½” pieces (This is approx. 7-8 carrots)
2 tsp. cumin seeds
3 garlic cloves, sliced
2 tbsp. olive oil
1 tsp. sea salt
1-2 hearty pinches of red pepper flakes
Juice of one lime
1 tsp. honey
1/3 cup chopped cilantro (stems and leaves)
Preheat the oven to 375.
Place carrots, cumin, garlic, olive oil, sea salt and pepper flakes on a baking sheet and roast for 35 minutes. Occasionally check on them and move them around with a spatula to make sure they are cooking evenly.
When carrots are finished roasting, toss with the lime juice, honey and cilantro and serve. I just do in all on the same cookie sheet, tossing to incorporate all the flavors, but if that’s a little too far on the wild side for you, toss together in a bowl.
For our lunch, I served the carrots warm with a dollop of Greek yogurt.