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  • The base number of servings for this recipe is 4
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    Cumin-Roasted Cauliflower & Carrots

    To get the biggest flavor punch, dry-roast whole spices in a pan or in the oven and then grind them just before use.


    Ingredients
    1
    medium head cauliflower
    6
    medium or large carrots
    3
    tablespoons
    extra-virgin olive oil
    3
    teaspoons
    cumin seeds
    1/2
    lime
    1
    dash
    kosher salt and freshly ground pepper
    Directions
    Pre-heat oven to 425 degrees and line 2 rimmed baking sheets with parchment paper.
    Cut cauliflower into florets roughly 1 1/2 inches wide. Peel and slice carrots diagonally about 1/2 inch thick.
    In large bowl, combine cauliflower with 1 1/2 tbsp. olive oil and 1 1/2 tsp. cumin seeds, and season with salt and pepper; toss to coat.
    On prepared baking sheet, spread out cauliflower evenly. In large bowl, toss carrots with remaining 1 1/2 tbsp. olive oil and 1 1/2 tsp. cumin seeds, and salt and pepper. Transfer carrots to other prepared baking sheet.
    Roast until vegetables are tender and brown, stirring vegetables and rotating baking sheets once to ensure even cooking, about 35 minutes.
    In serving bowl, combine carrots and cauliflower and squeeze lime juice on top, to taste.

    The base number of servings for this recipe is 4
    OK

    Categories 

    HealthySide Dish

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