Sticky Cumin and Orange Carrots — revised

This is another recipe adapted from Midnight Chicken, the fabulous cookbook by Ella Risbridger.*  I discovered this cookbook at my local library and was instantly entranced by the combination of autobiography and inspiration.  Find it, buy it, read it, use it!

This recipe takes ten minutes to prep and about 30 minutes to roast at high heat.  These carrots go very well with a roast, or can be a main course in themselves with risotto.  This recipe serves 4-6, depending on if they’re a side dish or a main course.

Ingredients:

2 blood oranges, one sliced and one juiced
1½ lb organic carrots, sliced lengthwise
4 large cloves of garlic, peeled and (optionally) cut into thin slices
1 Tbsp honey
1 Tbsp olive oil (or a bit more if necessary)
1 generous Tbsp cumin seeds
1-2 tsp ground coriander
1 tsp freshly ground black pepper
1 tsp smoked salt

Method:

1.   Preheat oven to 375°, and oil a baking dish with 1” sides (not a cookie sheet).

2.   Scrub the blood oranges with hot water and washing-up liquid to get rid of any wax coating;  cut one into slices and set aside;  squeeze the juice from the other and set aside.

3.   Peel (or scrub) the carrots, cut off the top and bottom, and cut into quarters lengthwise.  You want them thin, so if necessary, cut the quarters into thinner slices.

4.   Put the carrots into the roasting pan in an even layer.  Sprinkle with the garlic.

5.   In a small bowl;  whisk together the orange juice, honey and olive oil, then spoon or drizzle over the carrots.  Scatter over the cumin seeds, coriander, pepper, and smoked salt. Lay the orange slices on top

6.   Roast for 25-35 minutes;  shake occasionally and scrape the juices away from the corners.  The carrots are done when tender and a little caramelized on top.

7.   Another approach is to start the carrots in a heavy lidded casserole (I use Le Creuset);  cook for 15 minutes over medium heart, then place in the baking dish and roast for another 20.

Note:  I have made this without the oranges, but included one large lemon, squeezed;  if you don’t have a lemon handy, use 1-2 Tbsp white wine vinegar or even apple cider vinegar.

Here’s the revised .pdf file:  Sticky Spiced Carrots

*   Midnight Chicken (and other recipes worth living for) by Ella Risbridger, ISBN 978-1-4088-6776-1, published 2019 by Bloomsbury Publishing, available in libraries, bookshops, and amazon.com.