We love roasted carrots with nothing more than olive oil, salt and pepper. They caramelize and become slightly sweet in the high heat.I found this recipe on a website called PureWow, and have been making it a lot lately. The addition of a red onion plus cumin and vinegar adds a lot of interest, and the chopped fresh mint makes a refreshing garnish. If you have everything but the mint handy, make it anyway and use cilantro or parsley. Easy and delicious! Don’t be tempted to use a bag of those baby carrots that are machine trimmed to identical size…they don’t have enough moisture to roast properly.
2 bunches carrots, peeled and tops trimmed
1 red onion, peeled and cut into 8 wedges
3 Tbs. olive oil
2 Tbs. red wine vinegar
1 Tbs. cumin
1 tsp. kosher salt
1 tsp. freshly ground black pepper
3 Tbs. chopped fresh mint
Zest of one lemon
Preheat the oven to 400 degrees. In a medium baking dish, toss the carrots with the onions.
In a small bowl, whisk the olive oil with the red wine vinegar, cumin, salt and pepper to combine. Pour the mixture over the carrots and onions; toss gently to coat.
Roast until the carrots and onions are tender and browning at the edges, 30 to 35 minutes. Garnish with mint and lemon zest. Serve warm. Serves 4 as a side dish.
Note: If your carrots are thick, slice them in half lengthwise.
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