By Alaina Sullivan
Carrot and cumin is a flavor pairing worth tattooing into your brain. Here, dressed simply in olive oil, cumin, salt and pepper, the carrots are roasted at high heat until they become tender, caramelized, and smoky. You can eat them straight from the baking sheet, or turn them into soup as I did (see below.) Recipe from How to Cook Everything.
Roasted Carrots with Cumin*
Makes: 4 servings
Time: 35 minutes
1 to 1 ½ pounds baby carrots, green tops tripped, or full-sized carrots, cut into sticks
3 tablespoons extra virgin olive oil
2 teaspoons cumin seeds (you can also use ground cumin)
Salt and freshly ground black pepper
Heat the oven to 425 degrees F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.
*How to turn Roasted Carrots with Cumin into Soup:
Prepare a double batch of Roasted Carrots with Cumin. Sauté 1 cup chopped onions and 2 teaspoons ground coriander in olive oil until the onions begin to soften. Add 2 – 2 ½ cups chicken stock, and the roasted carrots. Bring to a boil then reduce to a simmer for about 5 minutes. Turn off the heat and use a blender or food processor to puree the soup until smooth. Thin with more chicken stock if the soup is too thick. Taste and adjust the seasoning, and garnish with chopped fresh cilantro and/or chopped walnuts.
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