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 for anything! 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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Prep Time: 10 min | Cook Time: 35 min

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 Himalayan salt
1 teaspoon freshly ground black pepper


To Garnish:
3 tablespoons chopped fresh mint
Zest of 1 lemon

Directions

Preheat the oven to 400°F.

In a medium baking dish, toss the carrots with the onions.

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.

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.

Nutrition

177 calories

11g fat

20g carbs

2g protein

9g sugars