Feb 24, 2008

Roasted Carrots with Cumin and Ginger

I just love carrots, raw and cooked. I eat alot of them. Roasting brings out their natural sweetness. I don't at all care for sweet carrot dishes like brown sugared carrots or honey glazed carrots, etc. In those dishes the actual carrot flavor is completely killed by all that sugar.

This is a very simple dish I threw together on the fly.

2 large carrots, sliced in disks about 1/4 inch thick
1/2 cup onion, diced
heaping tbsp ginger, minced
1 pinch cumin seed
dash or so cinnamon
couple pinches salt
tbsp olive oil

Toss all ingredients to coat. Roast in shallow roasting dish at about 400 degrees until carrots are tender. A couple of times I gave the mix a toss while it was roasting to make sure things cooked evenly. The ginger provided a nice little bite. The olive oil and the sweetness of the carrots and the onions lent an almost buttery feel to the veggies. Just great.

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