After a long enjoyable weekend of visiting with our daughter and attending basketball and football games in Ann Arbor, Michigan, it time to get back into my regular routine of working and blogging! I don’t know about you, but when I travel, I feel that I don’t eat enough vegetables and fruits. With that being said, I think it is only appropriate that today’s post is about a delicious and healthy carrot recipe I found in Health magazine, November 2015. Since there is only two of us at home, I reduced it in half, so I only roasted one pound of carrots! I recommend that you gradually add the salt, pepper and cumin, because I used much less. This is a simple, healthy and tasty vegetable dish that can be prepared with ingredients commonly found in your refrigerator and pantry.
- 1 pound organic carrots, quartered lengthwise
- ¼ pound shallots (about 3), quartered lengthwise
- 1 tablespoon organic extra-virgin olive oil
- ½ teaspoon organic cumin
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- 1½ tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- 1 tablespoons chopped pistachios, toasted (optional)
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Using a large bowl, toss together carrots, oil, cumin, salt and pepper. Place in baking sheet in a single layer.
- Roast for about 30 minutes. Sprinkle with orange and lime juices. Transfer to a serving platter. Sprinkle with pistachios and cilantro. Serve immediately. Serves 4.