Carrots and Cumin

Delicious served warm, or cold the next day, this cooked carrot salad highlights the veggie’s sweet nature by concentrating it during caramelization. Thick slices help keep each morsel bite-worthy even after they’ve reduced during baking. Orange zest comes in to add a fruity flair, but the sprinkle of cumin (seconded by cayenne) is definitely what sets the tone.