Forget boring old boiled carrots, get kids into trying more vegetables with these sweet and slightly spicy morsels. Serve with roast beef or chicken to complete a delicious meal.
Ingredients:
1 lb medium carrots, peeled
3 garlic cloves
1 tsp cumin seeds
1 tsp fresh thyme leaves
1/4 tsp crushed red chile flakes
salt and freshly ground cracked pepper
1 tbsp red wine vinegar
1/4 cup plus 2 tbsp olive oil
1 1/2 oranges
2 lemons
Pre heat oven to 350 F.
Bring a wide pot of water to a boil and add the carrots. Cook for about 20 minutes, or until tender.
Drain the carrots and allow to cool.
Meanwhile, using a mortar and pestle, crush the cumin seeds, thyme leaves, 1 ½ tsp salt, ¼ tsp pepper, and chile flakes. Add vinegar and ¼ cup of oil, continuing to mash together until they form a paste. If you don’t have a mortar and pestle, you can combine the ingredients using a food processor instead.
Place the carrots in a roasting pan in a single layer. Spread the cumin mixture over top, and set 2 lemon halves and 2 oranges halves over top of the carrots. Roast in the center of the oven for about 25 minutes, until golden.
Transfer the roasted carrots to a platter. Squeeze the juice from the roasted oranges, as well as the remaining orange and lemon halves into a small bowl, then whisk in the remaining 2 tbsp of oil to emulsify. Drizzle the dressing over top of the carrots and serve immediately. Season with salt and pepper.
Serves 4
Adapted from Home Cooking with Jean-Georges
Wanna find more ways to utilize carrots in interesting and delicious ways? Then check out this delicious Spiced Carrot Ginger Soup!
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