Servings: 6
Preheat: 400
Prep Time: 1-hour
Source: http://www.athoughtforfood.net/blog/roasted-carrots-with-cumin-and-meyer-lemon
Ingredients:
1 1/2 – 2 lbs of carrots (or approximately 10 medium-sized), peeled
1 Meyer lemon cut crosswise into 1/8-inch-thick slices, seeds removed
6 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Kosher salt and black pepper
1 tablespoon fresh parsley, chopped
Directions:
1. Preheat the oven to 400 degrees. Line a baking pan with parchment paper.
2. In a bowl, toss the carrots with four tablespoons of olive oil, cumin, paprika, and cayenne pepper. Add the sliced Meyer lemon and toss with the carrots.
3. Spread in an even layer on the baking sheet and sprinkle 2 teaspoons of Kosher salt over the carrots and lemon slices.
4. Roast for 20 minutes.
5. Rotate carrots and flip lemon slices, and season with another sprinkle of salt. Roast for another 10-15 minutes, or until carrots are golden brown.
6. Transfer to a serving plate and drizzle the remaining 2 tablespoons of olive oil over them. Finish with Kosher salt, ground black pepper, and chopped parsley.