|
Roasted Rainbow Carrots Serves 4-6 For all ingredients, please consider using those that are grown organically. |
|
| 16 | colored carrots, use orange carrots if rainbow colored carrots are unavailable |
| 1/8-1/4 teaspoon | cumin seed |
| 1 | orange, zest only |
| 1-2 tablespoons | olive oil |
| pinch | sea salt |
| freshly ground black pepper | |
|
Preheat the oven to 400 F. Peel the carrots. Trim the tops off of the carrots leaving about 1/4 inch of the stem. Carefully slice the carrots into quarters lengthwise starting about 1/3 inch below the base of the stem. You do not want to cut the carrots into pieces, but merely to fan them out for more even roasting. If the carrots are on the thin side, cut into halves or thirds. Lay the prepared carrot roots on a baking sheet lined with a silicone mat or parchment paper. Drizzle the olive oil over the carrots along with the cumin, orange zest, salt, and pepper. Use your hands to toss all of the ingredients together so all of the carrots are seasoned. Roast the carrots in the preheated oven for 15-25 minutes, depending on the thickness of the carrots, or until they begin to turn golden brown and the surfaces start to bubble a bit. If the tips are cooking too quickly, turn the heat down to 375. Remove the carrots from the oven, transfer them to a platter and serve immediately. Leftovers are excellent the next day used in salads |
|