| This recipe is liked by 0 person(s). |
Whole Roasted Carrots
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Forget cutting them into little pieces. Forget boiling them. Because from now on, this is the only carrot recipe you’ll ever need. We keep the carrots whole, season them with a dash of red-wine vinegar and a sprinkle of cumin, and then roast them in the oven. The smoky, flavor-packed result makes an excellent side dish to salmon or pork tenderloin. Should there be any leftovers, top them with a fried egg and serve with toast for breakfast, or chop them and add to a salad for lunch. MAKES 4 SIDE-DISH SERVINGS START TO FINISH: 45 MINUTES Ingredients | |
| 2 bunches | carrots, peeled and tops trimmed |
| 1 | red onion, peeled and cut into 8 wedges |
| 3 tablespoons | olive oil |
| 2 tablespoons | red-wine vinegar |
| 1 tablespoon | ground cumin |
| 1 teaspoon | kosher salt |
| 1 teaspoon | freshly ground black pepper |
| 3 tablespoons | chopped fresh mint |
| Zest of 1 | lemon |
Directions
1. Preheat the oven to 400°F. In a medium baking dish, toss the carrots with the onions.
2. 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.
3. 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.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.