Dinner, Fall, Side, Snack, Spring, Summer, Veggies, Winter


Appetizers don't have to be fried and starchy (though I am a fan of a good french fry), start your next party with an extra serving of veggies. Carrots are perfect finger food.



  • 6 slim Carrots, with greens attached
  • 3-4 tablespoons Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Cumin
  • 1 teaspoon Orange Zest


  1. Heat your oven to 375 degrees.
  2. Bisect the carrots from green to tip (without going through the top root). Then turn the carrot 90* and repeat, making four squiddy legs to the vegetable. Place them in a roasting tray.
  3. Drizzle oil over the carrots, then sprinkle salt and cumin. Toss to distribute spice.
  4. Roast the carrots for 18-22 minutes, until just barely fork tender and slightly browned at the narrow tip.
  5. Remove the carrots from the oven and sprinkle orange zest over them. Plate the vegetables and serve.