The cumin carrots were inspired by one of my favorite dishes – ABC Kitchen’s carrot and snow-pea shoot salad with sunflower seeds. ABC Kitchen’s carrots are roasted in orange juice. I had left-over champagne from the evening before so used that. Chicken or vegetable stock would work equally well.
Further Food Nutritionist Commentary:
By Liz Lederman
Cumin Scented Carrots (Gluten-Free, Paleo, Nut and Seed Free)
1 pound of assorted colored baby carrots, trimmed
2 tablespoons EVOO
1 teaspoon ground cumin
5 cinnamon sticks
1/2 teaspoon ground cinnamon
10 leaves of lemon basil, torn
1/2 cup organic chicken stock/wine/champagne
- Heat oven to 375F. Drizzle olive oil on roasting pan.
- Peel baby carrots and cut lengthwise. If using regular carrots, cut the length so they are 2 inches long. Add to heated roasting pan. Throw all herbs over carrots and dust with sea salt. Mix well so that the carrots are lightly coated in the ground cumin and cinnamon.
- Roast carrots for 15 minutes. Add liquid to prevent carrots from sticking. Continue cooking for 20 minutes or so until carrots are golden.
- Remove from oven and place in a serving bowl. Dust with more sea salt as desired. Add cinnamon sticks over carrots.
Per Serving: Calories: 107; Total Fat: 8 g; Saturated Fat: 1 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 123 mg; Potassium: 254 mg; Carbohydrate: 12 g; Fiber: 4 g; Sugar: 4 g; Protein: 1 g
Vitamin C: 1%; Vitamin A: 12%; Iron: 9%; Calcium: 5%
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