Our resident food writer, Allison, is back for her monthly food series. These look delicious and I know you're going to love them! xo Candace
Oh, spring, at long last! I’m not sure about you all, but this winter in the Northeast was a long one. Even in the last stretches of March had brisk cold and snowfall. I’m happy to be able to finally stroll up to my local farmer’s market with just a light jacket and sneakers instead of my parka and snow boots.
The Makings of Cumin-Garlic Roasted Carrots
There are so many occasions to gather during the spring – Easter and Passover come to mind – and some healthy sides always round out a nice spread of food. I was inspired by the new batches of carrots I saw at multiple vendors at my farmer’s market a few days ago; hey, if you’re making these for Easter dinner, perhaps you should cook up a few in advance for the Easter Bunny to snack on when he arrives!
Cumin-Garlic Roasted Carrots
These carrots are incredibly flavorful, the warmth of the cumin melding nicely with the natural sweetness that arises when the carrots are roasted. The lemon juice adds a nice brightness to the dish overall. It will complement any springtime meal wonderfully!
I'd love to hear your thoughts in the comments section below!
Cumin-Garlic Roasted Carrots
Cumin-Garlic Roasted Carrots
Ingredients:
- 4 – 5 large carrots
- 2 tablespoons oil
- 1 teaspoon ground cumin
-1 teaspoon garlic powder
- Juice of ½ lemon
- 1 teaspoon honey (optional)
Notes:
- As mentioned, the natural sweetness of the carrots comes through when they are roasted, but the honey adds a nice extra touch. If you prefer to leave out added sugars or are vegan, omit honey.
- I prefer unpeeled carrots, but feel free to peel yours!
Directions:
1.) Preheat oven to 400°F.
2.) Scrub carrots to remove excess dirt; peel, if desired. Pat dry. Cut off ends of carrot, cut carrot into four large pieces, and then quarter each piece. Each carrot should yield 16 pieces.
3.) In a large bowl, whisk oil, cumin, garlic powder, lemon juice, and honey (if using) until emulsified. Toss carrot pieces in mixture until evenly coated.
4.) Place carrots on baking sheet and roast for 20 minutes; check carrots at the 15 minute mark to make sure they aren’t overly browned. Remove from oven once done and serve immediately.