A Colorful Side Dish
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.
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.
“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.”
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
½ c. Greek yogurt
¼ c. toasted and salted pumpkin seeds
Directions: 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.