Simply Fancy

We have a weekly veg box delivered to our door. Lately we’ve been getting lots of rainbow carrots. Saturday we had them roasted, with a tossed salad and pork chops. 

Roasted Carrots

2 bunches carrots, peeled

1 red onion, peeled and cut into 8 wedges

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon ground cumin

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons chopped fresh mint

Zest of 1 lemon (You can juice the lemon right after zesting it, then cover and refrigerate juice until you need it for something else.)

Preheat the oven to 400°F. In a small bowl, whisk together oil, vinegar, cumin, salt and pepper. Place carrots and onions in a medium baking dish. Pour the oil/vinegar mixture over vegetables and toss gently. Roast until the carrots and onions are tender and browning at the edges, 30 to 35 minutes. Garnish with mint and lemon zest; serve immediately.