Organic Rainbow Carrots With Walnut Oil And Toasted Cumin Seeds Recipes

ROASTED RAINBOW CARROTS

Steps:

• Preheat oven to 425°F.
• Peel carrots and cut them in half lengthwise. *see note
• Toss carrots with olive oil and brown sugar. Season with salt & pepper. Place on a parchment-lined baking pan and roast 15 minutes.
• Stir and roast an additional 10-15 minutes or just until tender when pierced with a fork.

ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.

CUMIN-ROASTED CARROTS

Steps:

• Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed., Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly., Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired.