2010 Healthy Recipes, Week #6

This Bon Appetit recipe turned out great. The only adjustment I made to this recipe was adding other root vegetables and some freshly ground pepper. I ended up roasting some fingerling potatoes with the carrots. The recipe instructed to peel the carrots. I don't ever peel carrots anymore when I cook with them. The fiber and nutrients in the skin are better for you, so why get rid of them? This dish is Indian inspired, very spicy and healthy. We'll be making these again. Next time I'll use some golden beets as well.



Caramelized Cumin Roasted Carrots [and Potatoes]

8 medium to large carrots, cut on diagonal into 1/2-inch-thick pieces
4 medium fingerling potatoes, cut into 1/2-inch-thick pieces
2 tablespoons extra-virgin olive oil
2 teaspoons cumin seeds
2 teaspoons coarse kosher salt
1 teaspoon freshly ground pepper

Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray, or cover with foil. Combine carrots [& potatoes] and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.