Whole Roasted Carrots with Cumin and Red Wine Vinegar

April 17, 2015

Roasting carrots heightens their natural sweetness and adds depth of flavor to this simple yet glorious vegetable. Tossing them with a bit of olive oil, red wine vinegar, cumin, salt and pepper turn this easy dish from wow to wowza! Serve this side dish alongside a succulent Moroccan-style grilled lamb with couscous, a sweet and savory maple baked ham for Sunday dinner, or some nice and tender roasted salmon steaks.

Whole Roasted Carrots with Cumin and Red Wine Vinegar
Adapted from PureWow.com

2 bunches carrots, peeled and tops trimmed (look for the multi-colored heirloom ones for the prettiest presentation)
3 tablespoons olive oil
2 tablespoons red-wine vinegar
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons fresh parsley, chopped
Preheat the oven to 400°F.

Peel and trim the carrots and place in a large baking dish.

In a small bowl, whisk the olive oil with the red-wine vinegar, cumin, salt and pepper to combine. Pour the mixture over the carrots and toss to coat.

Roast until the carrots are tender and browning at the edges, 30 to 35 minutes.

Garnish with freshly chopped parsley. Serve warm.