Roasted Carrots

Roasted Carrots
Serves 4

When I was little, I remember my mom steaming carrots, which in hindsight seems very odd to me. Why not roast them? There’s no doubt that heating and cooking carrots accentuates the natural sugars so I guess get those babies hot in whatever way you can and enjoy!

1 lb. carrots, peeled and chopped
Extra virgin olive oil
1 teaspoon cumin
1 teaspoon paprika
3-4 spring onions, sliced
1 bunch cilantro, chopped with stems
1 blood orange, zested and juiced

Preheat oven to 425° F. On a large sheet tray toss carrots with olive oil, salt, cumin and paprika. Roast until tender and slightly charred and toss with spring onion, cilantro and orange zest and juice.

Roasted Carrots with Spring Onions.jpg