Despite the summer warmth we’ve enjoyed lately, spring has just begun. Soon, asparagus and ramps will make their market debut and their green presence will officially end the long, gray winter. We started getting into the spring spirit at yesterday’s Vegetarian Feast cooking class. The hands-down favorite recipe were for these roasted carrots.
Fresh bunch carrots with the greens still attached have a more pronounced ‘carroty’ and earthy flavor. Be sure to chop the tops off, and wash the carrots really well. This recipe has a balanced sweet, salty, and spicy flavor that encourages second helpings. Serve these carrots as a side dish to a variety of meals – vegetarian or otherwise. I have also tossed the roasted carrots with arugula and a little lemon juice and oil for a super simple salad.
Roasted Spring Carrots with Coriander
2 pounds of bunch carrots, washed, peeled and chopped into 2-inch pieces
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons lemon juice, divided
2 teaspoons jalepeno, minced, divided
1 teaspoon ground coriander
½ teaspoon cumin seeds
½ teaspoon sea salt
Preheat oven to 425. Line a large baking sheet with parchment paper.
In a medium bowl, toss carrots with oil, honey, 1 tablespoon lemon juice, 1 teaspoon jalepeno, coriander, cumin seeds, and salt. Arrange in an even layer on parchment.
Roast for 20-25 minutes; until carrots are soft and beginning to caramelize.
Remove from oven and add remaining lemon juice, jalepeno, and a pinch of salt. Serve warm, room temperature, or cold.