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.