• erin

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    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Roasted Cumin Carrots

The most beautiful carrots I have ever seen were part of my score from my last farmer’s market trip of the season. They were wonderful – a bit on the small side, since it has been getting bitterly cold already, but so flavorful it reminds you what carrots are supposed to taste like. Sweet and almost buttery and rich. This simple roast paired carrot with one it’s favorite spices: cumin. This is good as a simple side, tossed in a salad, or pureed into a silky dip that’s fantastic with pita bread.

Roasted Cumin Carrots

Served 2 as a side
Leftover Potential: Are delicious cold as well, tossed in a salad with whole grains and a light vinaigrette.

1 bunch carrots, peeled, sliced on the bias
3 Tbsp olive oil
1 Tbsp cumin
salt and pepper, as needed

1. Toss the carrots in the olive oil, cumin, salt, and pepper to coat.
2. Spread in an even layer onto a baking sheet and roast until tender.
3. Serve warm, at room temperature, or pureed into a dip!

2 Responses

  1. These sound delicious! I love the smokey flavor of cumin. I bet it pairs perfect with carrots.

  2. I’ve made this a couple times now and I love it – so easy and good. I’ve learned to cut the carrots pretty thick and that is the best. We had really lovely carrots (local!) from the co-op which were all different colors: purple (with an orange core), white, yellow, and of course the usual orange. That selection made for multi-colored roasting!

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