So here’s a thing: I don’t particularly like carrots. And I especially don’t enjoy them raw.
I’ll eat them, but not with relish. Snap peas and jicama and pepper strips? I’ll devour those raw with a smile on my face.
But there’s something about raw carrots that just leaves me cold.
However, carrots are packed with nutrients and, honestly, it’s the time of year when a big bunch of gorgeous organic carrots — complete with frilly green tops — show up almost every week in my Farmhouse Delivery.
Which got me thinking: can I do something to the carrots to make them enjoyable?
And you know what I thought: cumin!
Carmelized on the outside, tender on the inside, and infused with the earthy tang of cumin, these roasted carrots are totally worth eating. Go ahead: make like Bugs and chomp into ’em.
Serves 2-4 | Prep 5 minutes | Cook 20 minutes
1 pound fresh carrots (about 10)
1/2 tablespoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons coconut oil
1/2 fresh lemon (optional)
a few leaves of fresh parsley and mint, minced, for garnish (optional)
1. Preheat the oven to 400 F. Cover a large baking sheet with parchment paper.
2. Wash and peel the carrots, then cut them lengthwise into thin strips, about 1/4-inch wide. Toss them into a large bowl.
3. With a fork, mix the cumin, cinnamon, salt, and pepper in a small microwave-safe bowl. Add the coconut oil and microwave until melted, about 15-20 seconds.
4. Pour the seasoned coconut oil over the carrots and toss with two wooden spoons until the carrots are evenly coated. Sing a verse of your favorite song so you don’t skimp on tossing time. Do a taste test and adjust the seasonings.
5. Spread the carrots in a single layer on the baking sheet and roast for 15-20 minutes, until tender and slightly browned. Remove from the oven and squeeze the fresh lemon juice over the top. Sprinkle with the chopped herbs.
46 Responses to “Cumin-Roasted Carrots”
Post a comment
Like what you've read? Got something to say? Lay it on me!