Roasted Carrots and Oranges With Cumin

A Colorful Side Dish

P1000391Roasted Carrots and Oranges With Cumin

Category: Side Dish

Tracy continued on the carrot/cumin kick with this recipe that she originally saw in the Los Angeles Times (you see, newspapers are still good for some things).  This is her continuation of a plan attempting to make me eat healthier.  So far…so good.

IMG_1698                                     P1000370

Tracy said about the dish, “This was a delicious surprise as I never had roasted oranges before.  The oranges caramelized while cooking and were excellent.  I used a combination of fresh carrots from the farmers’ market with a bag of Organic Carrots of Many Colors from Trader Joe’s…love the purple and yellow ones.

IMG_1700                                  IMG_1702

“Also, we love cumin (as I’m sure you can surmise from her last two recipes), so I used 3 teaspoons.  If I was stranded on an island and only had three spices, cumin would be one of them.  We skipped the topping (as we don’t need the extra calories) but it is included here.  I think some fresh chopped cilantro or chives as a topping would be a nice addition too.

Ingredients:

2 lbs. carrots, preferably a variety of colors, peeled, halved lengthwise and then halved or quartered if very large
1 orange, unpeeled and sliced as thin as possible
2 shallots, sliced thin
1 t. cumin seeds (or more)
kosher salt and coarse ground black pepper
3 T. olive oil
2 T. freshly squeezed orange juice

IMG_1703Topping:

½ c. Greek yogurt
¼ c. toasted and salted pumpkin seeds

IMG_1704Directions:  Heat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
Spread the carrots, oranges and shallots on the baking sheet and sprinkle with cumin seed, a pinch of kosher salt and a couple of twists of coarse black pepper.  Drizzle with olive oil and orange juice. Toss to coat everything lightly and evenly.  Arrange the orange slices and carrots in as close to a single layer as you can. Roast until the oranges are fragrant and have begun to color, about 20 minutes.  Stir carrots and oranges with a spatula and continue roasting until the carrots are tender and lightly browned, about 10 minutes more.

P1000387Arrange the vegetables on a platter.  If desired, top with yogurt and sprinkle with pumpkin seeds.  Serve warm or at room temperature.

IMG_1710Takes about 1 hour. Serves 4-6.

P1000395

Comments are closed.