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Saturday, August 31, 2013

Oven Roasted Carrots with Cumin and Orange Juice

I can’t honestly think of more than let’s say 5 dishes that we cook more than 2 or 3 times in the Youvegotmeal Kitchen in the course of a month. But one of those is this carrot side dish, that goes really well with grilled meats, even stews. The concept is incredibly simple, and it doesn’t take a lot of prepping or technique to create some delicious side dish wonder.

The most important part is getting the right carrots. Make sure you get some young, firm and sweet carrots with their leaves intact. You will need to keep about 2-3 cm of green leaves on top of the carrots, it looks nice and it also protects the thick end of the carrot form the heat. So, peel your carrots, wash them, pat them dry and put them in a baking tray that you’ve covered with some oven proof paper. Next, sprinkle some olive oil (2 tbs), orange juice (3 tbs), salt and cumin seeds on top of the carrots and mix everything together. Pop the tray in the hot oven, high heat, for around 20 minutes.


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