Apparently it’s December already according to my calendar. Though it doesn’t “feel” like it in Houston with our muggy weather, the last month of 2017 is underway. For the past five Decembers, it’s been a tradition on the blog to treat it as “cookie month”. Typically I’ll only post cookies or sweets that can be given away as gifts this time of year. But, I’m doing a little off-roading with the theme this year and instead posting all types of recipes that I’ll encourage you to share with others. It could be with family, friends, or maybe your neighborhood postal worker. Or the same homeless person you see on the corner day after day. Sharing a moment with others over homemade food is one of the most magical things in the world. I highly encourage it, especially this time of year.
For the first recipe of the month I’ve got this simple yet highly flavorful roasted carrot dish. Since it relies on so few ingredients, I recommend going with some beautiful, fresh carrots (local if possible) and whole spices. If you can’t find whole cardamom seed or whole cumin seed you can always use ground, but you lose a little bit of their brightness. As for the yogurt drizzle, it’s totally optional but highly recommended for a nice tangy contrast. My favorite yogurt is Forager’s cashew based one, but again, make it your own and use what you like. If your yogurt seems too thick, you can always thin it with a bit of water or lemon juice.
Cumin & Cardamom Roasted Carrots
1 bunch carrots (or, 7-8 large/medium sized carrots)
1/2 tsp cardamom seed (or heaped 1/4 tsp ground)
1/2 tsp cumin seed (or heaped 1/4 tsp ground)
salt & pepper
up to 1 tbsp olive oil
yogurt & lemons to serve
Preheat your oven to 425 degrees.
If you are using a whole spices, grind up the cumin seed and cardamom seed together with a mortar and pestle until they are relatively fine.
Scrub your carrots well and trim off any greens that may be attached. Slice each carrot in half (or in quarters if it is especially large). Place the carrots on a large baking sheet, then drizzle them with the olive oil. Season to your liking with salt and pepper, then sprinkle on the ground cumin and cardamom mixture. Toss the carrots around a bit on the sheet so they are all evenly coated in the oil, salt, pepper, and spices.
Roast the carrots in the oven for 20 to 25 minutes or until they are tender and the edges are beginning to caramelize.
If you like, you can serve the warm carrots with a drizzle of your favorite yogurt (mine is Forager’s cashewgurt) or a squeeze of fresh lemon juice. Makes 3-4 side servings.