This is the ultimate one-pot dinner. Imagine you're a cowboy living on the frontier and this dish starts to make sense. I corralled the sort of ingredients that would have been available to ranchers and cowboys and frontierspeople in the 1800's. Coffee, whiskey, beef, potatoes, they're all in here.
Carrot
Dinner, Fall, Side, Snack, Spring, Summer, Veggies, Winter
CUMIN ROASTED CARROTS
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.
INGREDIENTS
- 6 slim Carrots, with greens attached
- 3-4 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1 teaspoon Orange Zest
GET BUSY
- Heat your oven to 375 degrees.
- 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.
- Drizzle oil over the carrots, then sprinkle salt and cumin. Toss to distribute spice.
- Roast the carrots for 18-22 minutes, until just barely fork tender and slightly browned at the narrow tip.
- Remove the carrots from the oven and sprinkle orange zest over them. Plate the vegetables and serve.