Cumin-Roasted Carrots and Parsnips

Name: Cumin-Roasted Carrots and Parsnips
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 lb. carrots, cut into 1/4”-thick rounds on the diagonal; 1 lb. parsnips, cut into 1/4”-thick rounds on the diagonal; 1 ⁄ 2 cup olive oil; 3 tbsp. honey; 2 tbsp. toasted cumin seeds; 3 cloves garlic, thinly sliced; 2 tbsp. fresh lime juice; 2 tbsp. finely chopped mint leaves; Kosher salt and freshly ground black pepper, to taste

Serves
serves 4-6

HELEN ROSNER

Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables. This recipe, developed by chef Mary Sue Milliken, first appeared in the iPad edition of our November 2013 issue with the article State of Grace.

Watch Two Easy Ways to Cut Carrots

Ingredients

1 lb. carrots, cut into 1/4”-thick rounds on the diagonal
1 lb. parsnips, cut into 1/4”-thick rounds on the diagonal
¹⁄₂ cup olive oil
3 tbsp. honey
2 tbsp. toasted cumin seeds
3 cloves garlic, thinly sliced
2 tbsp. fresh lime juice
2 tbsp. finely chopped mint leaves
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Heat oven to 350°. Toss carrots and parsnips in oil, honey, cumin seeds, garlic, salt, and pepper in a 2-qt. baking dish. Cover tightly with foil and bake until vegetables are just tender, about 20 minutes. Uncover and continue to bake until lightly browned and liquid is evaporated, about 20 minutes more. Sprinkle with lime juice and mint; serve immediately.

Heat oven to 350°. Toss carrots and parsnips in oil, honey, cumin seeds, garlic, salt, and pepper in a 2-qt. baking dish. Cover tightly with foil and bake until vegetables are just tender, about 20 minutes. Uncover and continue to bake until lightly browned and liquid is evaporated, about 20 minutes more. Sprinkle with lime juice and mint; serve immediately.