Carrots are rich in beta-carotenes and Vitamin A, and they help keep your eyesight healthy. But eating a raw carrot only releases 3 percent of beta-carotenes during digestion, so the best way to get the maximum nutrients is to cook carrots. This delicious roasted version with citrus, pine nuts, and green onions has just the right balance of spicy and sweet with the added bonus of nutrients galore.
- 1.5 Pound heirloom or regular carrots, peeled and halved lengthwise
- 3 Tbsp + 1 Tbsp olive oil, divided
- 0.25 cup pine nut
- 2 cloves garlic, grated
- 0.75 tsp ground cumin
- 0.75 tsp ground coriander
- 0.125 tsp red pepper chili flake
- 1 orange
- 4 scallions (just the white ends), thinly sliced
- Preheat oven to 400°F.
- In a large mixing bowl, combine carrots, 3 tablespoons extra-virgin olive oil, pine nuts, garlic, cumin, coriander, and chili flakes.
- Transfer carrot mixture to a cookie sheet and spread out in a single layer.
- Roast until tender, about 25–30 minutes. Check them about 15 minutes in, and flip carrots so both sides get browned.
- While the carrots roast, use a paring knife to cut away the outside layer of the orange (peel and white pith.) Cut on both sides of each segment, freeing the segment from the membrane. Place the segments in a bowl, and squeeze the juice out of the orange membrane into the bowl.
- Stir in scallions and remaining 1 tablespoon extra-virgin olive oil.
- To serve, arrange carrots on a platter and spoon the orange mixture over the top.
Helpful Tools: vegetable peeler, paring knife, zester/grater, large mixing bowl, rimmed cookie sheet, tongs
This recipe originally appeared in The Kitchen Decoded by Logan Levant and Hilary Hattenbach.