Recipes
Roasted Carrots with Cumin-Orange Glaze
Rated 5.0 stars by 1 users
Author:
Ren Rossini
Servings
6-8
Prep Time
5-10 minutes
Cook Time
20-25 minutes
"Carrots are the quiet workhorse of the kitchen, usually chopped into a mirepoix and forgotten, but they deserve the spotlight sometimes too. Minimal prep, naturally sweet and nearly impossible to mess up, they roast into something downright showy with cumin, black pepper and a pop of orange powder."
Ingredients
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2 lbs medium carrots, peeled and halved lengthwise
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2 Tbsp olive oil
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1 tsp Ground Wild Mountain Cumin
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¾ tsp Coarsely Ground Zanzibar Black Pepper
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1 tsp Navelina Orange Powder
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1 tsp kosher salt
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1 Tbsp honey or maple syrup
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1 tsp apple cider vinegar
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Fresh parsley finely chopped, for garnish
Directions
Preheat oven to 425 °F. Line a baking sheet with parchment.
In a large bowl, toss carrots with olive oil, cumin, black pepper, orange powder and salt until evenly coated.
Spread carrots in a single layer. Roast 20–25 minutes, turning once, until tender and caramelized.
In a small bowl, mix honey and vinegar. Drizzle over carrots during the final 5 minutes of roasting so the glaze lightly bubbles and sets.
Transfer to a platter and sprinkle with fresh parsley.