No matter what time of the year, carrots are always welcomed into my kitchen. While their preparation changes with the seasons, their mild sweetness and crisp texture always bring a feeling of warmth and comfort to my palate.
Spring is officially here, even if it's still below freezing outside. Local Maine farms are back to producing tender, leafy greens, shoots, and sprouts. The growing season, thanks to the aid of greenhouses, is finally underway.
This recipe, utilizes carrots grown by one of our favorite farms, Peacemeal Farm. Roasting the carrots at a high heat cooks them while you shower or spend a few extra minutes reading to the kiddos and is nicely accented with whole cumin seeds. The simple vinaigrette uses young, tender greens to add a yummy bitter touch to the flavorful carrots.
Don't be afraid to let the carrots char a bit. That little crisp, bitter bites helps balance out the overall flavor!
Cumin Roasted Carrots w/ Tender Greens Vinaigrette
- 1.5 - 2 pounds carrots
- 1 tablespoon whole cumin seeds
- a few pinches of sea salt
- a drizzle of olive oil
For the Vinaigrette:
- 2/3 cup olive oil
- juice of 1 lemon
- pinch of sea salt
- 2 small handfuls (about 2-3 cups) of young brassicas, spinach, or parsley
- 1 garlic clove
- Preheat the oven to 425°F
- Give the carrots a wash, peel them if you wish. Cut in half, lengthwise then place onto a baking dish. Coat with olive oil, then add some salt, black pepper, and the cumin seeds. Toss well to coat evenly. Spread the carrots out as best you can.
- Place into the oven and roast for about 15 minutes, or until fork tender.
- Meanwhile, blend the ingredients for the vinaigrette until well pureed. Taste, adjust seasonings as needed.
- Remove the carrots from the oven and enjoy as a delicious side dish or serve over greens as pictured below.