Cinnamon and cumin give this carrot salad or side dish interesting flavors. For the vegetable dish, omit the dressing. We served just the carrots with fish, instead of French fries.
Serves 4
Preheat oven to 375F (190C)
A. Carrots:
1 pound (450 g) organic carrots, peeled and cut into sticks
2 Tbs. (30 ml) olive oil
1 tsp. (5 ml) each: cinnamon and cumin or more to taste
optional: any of these herbs go well with carrots...
anise, basil, chervil, chives, cloves, dill, ginger, marjoram, mint, parsley, sage, savory, tarragon, thyme
optional: any of these herbs go well with carrots...
anise, basil, chervil, chives, cloves, dill, ginger, marjoram, mint, parsley, sage, savory, tarragon, thyme
1. Spread carrot sticks in a single layer on a baking sheet.
2. Drizzle with olive oil.
3. Sprinkle with spices and toss to coat.
4. Roast until tender, about 30 minutes.
B. Dressing:
1 tsp. (5 ml) honey
1 Tbs. (15 ml) organic lemon juice
1/4 cup (60 ml) olive oil
4 cups (945 ml) mixed organic salad greens
organic lemon wedges
1. Combine honey and lemon juice in a bowl.
2. Whisk in the oil.
C. Serving:
1. Serve the greens on a plate or on individual salad plates.
2. Drizzle the dressing over the greens.
3. Top with the carrots.
4. Lemon wedges on the side of the plate(s).
