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.
Ингредиенты
- 5 cups (650 g) large carrots, cut into slices inch (1 cm) thick
- 3 tbsp (45 ml) olive oil
- 1/2 tsp cumin seeds
- 1 pinch cayenne pepper
- 1 tsp (5 ml) white wine vinegar
- 2 long orange zests shaved with a vegetable peeler
- 2 tbsp cilantro leaves
Инструкция
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- On the prepared sheet, toss the carrot slices with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Spread evenly in one layer.
- Bake for 45 minutes or until the carrots are tender and lightly browned. Let cool completely.
- Meanwhile, in a small skillet over medium heat, dry roast the cumin seeds until fragrant. Grind with a mortar and pestle or spice grinder.
- In a bowl, combine the carrots, cumin and the remaining oil and ingredients. Adjust the seasoning.
