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 […]
Ingredients
- 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
Instructions
- 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.
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.