Roasted carrots even vegetable haters will love - Prep School with food writer Dan Neman of the St. Louis Post-Dispatch.
Recipe: Roasted carrots
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 10 carrots
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon fresh thyme leaves
- 2 tablespoons butter, room temperature
- ½ teaspoon turmeric
- ½ teaspoon mild chili powder
- 2 tablespoons fresh mint, chopped
Preheat oven to 425 degrees. In a small skillet over medium heat, cook cumin and coriander seeds until lightly toasted. Slice carrots in half widthwise and then slice each half lengthwise. Place carrot spears in a large bowl with the oil, salt and pepper to taste, and thyme.
Place a baking sheet in the hot oven for 3 to 4 minutes. Place the carrots on the hot sheet in a single layer and roast 20 to 25 minutes until tender, stirring every 10 minutes. Meanwhile, grind the cumin and coriander seeds. Add butter, turmeric and chili powder to the ground seeds and mix until thoroughly combined.
Place carrots and spiced butter on a heat-proof platter, add mint and toss until carrots are thoroughly coated. Serve warm or at room temperature.