Carrots and Cumin

Name: Carrots and Cumin
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 ½ cups (625 ml)
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

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Preparation 15 min
Cooking 45 min
Makes 2 ½ cups (625 ml)

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.

Featured in RICARDO Magazine SPRING 2018

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Carrots and Cumin

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