Cumin and Citrus Roasted Carrots

Name: Cumin and Citrus Roasted Carrots
Yield: Serves 4
Ingredients: 1 pound medium carrots, peeled; 3 garlic cloves; 1 teaspoon cumin seeds; 1 teaspoon fresh thyme leaves; 1/4 teaspoon crushed red chile flakes; Kosher salt and freshly ground black pepper, plus more to taste; 1 tablespoon red wine vinegar; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 1/2 oranges; 2 lemons, halved

January 24, 2012

Blanching the carrots before roasting them makes a huge difference. Not only are they more flavorful, they also become juicy and tender after roasting. Coating them with a fragrant spice paste and cooking them along with fresh citrus infuses them with an intoxicating blend of flavors.

Recipe notes

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