I make this recipe for dinner parties because it is foolproof and beautiful. It was inspired by ABC Kitchen's carrot and avocado salad, which I found to be delicious but too much work for a busy dinner party prep period. Whole carrots are easy to come by year-round, whether it's beautiful tri-colored carrots with stems or just whole orange ones from the bag. Roast them up, arrange them on a nice platter, and you're set to go. —PalateGal
whole carrots, peeled
red wine vinegar
1 1/2 teaspoons
crushed red pepper
In This Recipe
Preheat oven to 425 degrees F.
Wash and peel carrots. Arrange side by side in a baking pan.
Drizzle with olive oil and red wine vinegar. Rotate carrots to coat.
Sprinkle cumin, crushed red pepper, minced garlic, salt, and pepper over carrots.