Whole Roasted Carrots
Whole Roasted Carrots Erin McDowell

Guys. Forget everything you know about cooked carrots. Forget cutting them into little pieces. Forget boiling them. Because from now on, this recipe for whole roasted carrots is the only one you’ll ever need. The smoky, flavor-packed result makes an excellent side dish to salmon or pork tenderloin. Should there be any leftovers, top them with a fried egg and serve with toast for breakfast, or chop them and add to a salad for lunch.

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Makes 4 side-dish servings
Start to Finish: 45 minutes

Ingredients

2 bunches carrots, peeled and tops trimmed

1 red onion, peeled and cut into 8 wedges

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 chopped fresh mint

Zest of 1 lemon

Directions

1. Preheat the oven to 400°F. In a medium baking dish, toss the carrots with the onions.

2. 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 onions; toss gently to coat.

3. Roast until the carrots and onions are tender and browning at the edges, 30 to 35 minutes. Garnish with mint and lemon zest. Serve warm.

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