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Whole Roasted Carrots with Cumin and Honey

April 30, 2015

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Allow me to introduce you to your new favorite side dish. Not a carrot fan? Give these a shot. They aren’t too crunchy nor too mushy, and I can almost certainly guarantee that the seasonings will transform these bad boys from something you once tolerated to a vegetable you crave.

 

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I personally have always loved carrots, but their high sugar content makes them a bit too sweet for regular consumption. Every now and again however, they have served as a healthier means to satisfying my sweet tooth.

 

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Although they weren’t on my list when browsing the produce section at the market a few weeks ago, I couldn’t pass on coming home with a couple of bunches of these beautiful multi-colored carrots. I honestly believe that the flavor and enjoyment derived from food is heightened when it’s colorful and aesthetically presented, and these were simply too gorgeous to pass up.

 

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One of the reasons this recipe is a true winner is that it offers the perfect balance of savory and sweet. The carrots are roasted with a whole chopped onion, and tossed in an intoxicating mixture of vinegar, honey, olive oil, and spices. In addition to the dependable seasonings of salt and pepper, cumin adds a certain exotic essence that most definitely provides the “wow factor” of the dish.

 

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Inspired by this recipe, I substituted a few ingredients for ones I personally appreciate and felt would compliment the other flavors. The final product is perfect for both casual family dinners and more formal gatherings alike.

 

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I sincerely hope you give them a try, and I look forward to hearing your feedback!  Bon appétit!

 

Ingredients:

2 bunches whole carrots, peeled and tops removed

1 large or 2 small red onions, cut into wedges

4 tbsp red wine vinegar

6 tbsp olive oil

2 tbsp honey

1 tbsp ground cumin

2 tsp sea salt (preferably Maldon)

1 tsp freshly ground black pepper

Sprigs of mint for garnish

 

Recipe:

Preheat the oven to 400 degrees Fahrenheit

In a small bowl, whisk together the olive oil, red wine vinegar, honey, cumin, salt and pepper

In a medium-sized baking dish, toss the carrots and onion wedges with the olive oil mixture

Roast the carrots and onions until they are tender, but still offer a bit of a crunch (about 30-40 minutes)

Remove from oven and serve warm, with springs of mint for garnish

 

 

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