I admit I often overlook the humble carrot when deciding on a vegetable side dish. Let’s face it, they are cheap and always available, so I tend to take them for granted.
I forget how a simple vegetable can be so deliciously sweet and yet substantial and healthful and nourishing when gently oven-roasted with a few basic seasonings.
I found this recipe while skimming through a local Portland, OR magazine called “MIX”. It is so easy to prepare and the recipe is simple enough to remember that I know it will become a staple side in my repetoire.
Warning, though, make sure you purchase enough carrots, because I can eat half a pound of these no problem. So, I would say a standard bunch of organic California carrots such as Cal-Organic brand would provide 2-3 servings.
I hope you enjoy as much as I did.
–From Anne Parker
2 bunches carrots, with the tops removed, sliced in half lengthwise
1-2 tablespoons extra-virgin olive oil
1 teaspoon sea salt (or less, depending on your taste)
1 teaspoon ground cumin
1 handful fresh dill, chopped
Preheat oven to 400 degrees. Arrange carrots in a large baking dish and drizzle with olive oil.
Toss to coat. Season with salt, cumin and fresh dill.