Author Notes
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
Ingredients
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4 pounds
whole carrots, peeled
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3 tablespoons
olive oil
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3 tablespoons
red wine vinegar
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1 1/2 teaspoons
ground cumin
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1 teaspoon
crushed red pepper
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1/2 teaspoon
minced garlic
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1 pinch
salt
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1 pinch
pepper
Directions
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Preheat oven to 425 degrees F.
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Wash and peel carrots. Arrange side by side in a baking pan.
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Drizzle with olive oil and red wine vinegar. Rotate carrots to coat.
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Sprinkle cumin, crushed red pepper, minced garlic, salt, and pepper over carrots.
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Roast for 45 min or until tender but not mushy.
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