There is a lot of snacking that goes on in this house during the day. I said that in a passive way but really I mean that I, myself, me – I snack all day. I try to save dinner leftovers for next-day lunches but sometimes we just eat a lot. Food tastes good, yo. I could make my own lunch because I’m home most weekdays, but for all I love cooking, making breakfast, dinner, and blog-whatever is enough for me. Also, I double as the dishwasher so I try to be green and save energy (;
What I normally eat for my day-long lunches is a lot of dried fruit and nuts, toast with jam, and carrots. Carrots are the perfect no-mess food, completely self-contained, no utensils or dishes necessary.
While I can usually think of new ways to use the ingredients I buy often, carrots just never seem that exciting. Fortunately, this dish is easy, different, and a great way to start treating carrots like a real vegetable (and not a bag of potato chips, poor things).
The spice combo here is North African in inspiration, and gives a warming, fragrant quality to the sweetness of oven-roasted carrots. A hint of orange brighten things up as well.
These is, ironically, a great, easy lunchtime dish – layer these carrots on toast with a bit of butter and you’re set. You don’t even have to get too many dishes dirty – a knife, peeler, cutting board, and roasting pan (mix the spices and oil with the carrots right on the pan – and you can eat off that too: don’t take yourself too seriously).
Otherwise serve them as a side for dinner – they would be great with nutty brown rice. They can also be grilled until tender if you are lucky enough to have space for a grill (I’m jealous).
- 3/4-1 lb smallish, thin carrots, peeled
- 2-3 tablespoons olive oil
- juice of 1/2 orange + thinly-cut slices of the other half
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon sea salt
- a few sprigs of carrot greens (or: fresh parsley) to garnish
- Preheat the oven to 350°.
- Wash and peel the carrots. Cut in half (lengthwise) any that are much larger than the others. Lay the orange slices on a roasting pan or walled cookie sheet and pile the carrots on top.
- Mix the oil, orange juice, spices, and salt in a small bowl. Pour over the carrots and use your hands to make sure the carrots are evenly coated.
- Bake for 15-20 minutes or until tender. Sprinkle with the parsley or carrot greens and serve..