Roasted Cumin Carrots

Roasted Cumin Carrots
Hector Manuel Sanchez

Serves 4
preparation
15
minutes
cooking
45
minutes

Ingredients

1 1/2
pounds
thin carrots, halved lengthwise
3
tablespoons
extra-virgin olive oil
1/4
cup
(1 1/4 ounces) pine nuts
kosher salt and pepper
1
orange
1/4
teaspoon
ground cumin
2
scallions (white and light green parts), chopped

Directions

  1. Heat oven to 400° F.
  2. On a rimmed baking sheet, combine the carrots, 2 tablespoons of the oil, the pine nuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread into a single layer. Roast until the carrots are tender, about 30 minutes.
  3. Meanwhile, segment the orange by cutting away the peel and white pith. Next, cut on both sides of each segment, freeing the segments from the membrane. Place the segments in a bowl then squeeze the membranes over them to extract any remaining juice. Stir in the cumin, scallions, and the remaining oil.
  4. Arrange the carrots on a platter and spoon the orange mixture over the top. Serve hot or at room temperature.
Sara Quessenberry
November 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 64 %
  • Fat 17 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 354 mg
  • Carbohydrate 23 g
  • Fiber 6 g
  • Sugar 11 g
  • Protein 3 g
What does this mean? See Nutrition 101.