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.

Enjoy,

Cauliflower and Cumin Fritter with Lemon Yogurt Dip- Appetizers August (5)

To keep going (rather slow) with our Appetizers August, I was thinking of a nice dish with vegetables, to take advantage of the summer goodies. Cauliflower is not something I always loved, when I was a kid I would only eat it pickled. Now, we came to better terms and I appreciated now.

I always like when I think of a vegetable to know at least 3 totally different ways to cook it. Fritters and patties are always a nice solutions, you can serve them cold, you can pay with size and serve them as appetizers, you can take them the next day to work/school for lunch. So, I found in Ottolenghi, The Cookbook a recipe that was promised to be very flavorful.

I followed the recipe completely and I'm showing it to you exactly like that.