Dressed for success!
Fall has arrived! There has been a shift in cooking….more like a shift in the smell of something cooking around here. Or, maybe that shift has something to do with the new ovens! Yay! It had been two weeks since my oven died, and while we still ate well (there was the stove, the grill, the crockpot and a healthy dose of raw available), I missed being able to roast veggies, and I missed the smell of spiced veggies roasting.
Often realtors will recommend you simmer some water with cinnamon sticks inside before an open house so that the house will smell welcoming and homey. While I’ve never actually staged a welcoming smell, I consider it high praise when someone says, “wow, what are you making, the house smells fantastic.”
Day one with the new ovens and I rummage through the vegetable bin in the fridge looking for something to roast. I hadn’t gone to the store in anticipation of this day because, truth be told, I wasn’t clear it was going to all work out. Really, who buys a double wall oven to fit in a spot that used to hold an oven/microwave combo? That would be me! I knew when I bought it that the dimensions were off, and call me crazy, but I was determined to make it happen. There are still a few kinks to work out in the cabinetry, but hey, the ovens are working (overtime) and the house in constantly smelling divine.
So, I found a gorgeous bunch of baby carrots in the crisper and thought, I can work with that! I love the way carrots will shrivel a bit as they roast and with the right spices they will take on a color that’s golden at the same time. I will often use cinnamon on root veggies to bring out their sweetness, and I think cumin is a natural with cinnamon.
I made a really nice spiced tahini with the intention of drizzling it over the spiced carrots to bring out the flavors they roasted in, but ended up liking it so much that I made even more and used it for a dipping sauce….and then I just couldn’t stop eating them!
When there only 3 carrots left in the batch I decided I may as well just polish them off…who would know they missed out? Well……I guess that aroma isn’t always a good thing!! I was outed and had to run to the store to make another batch of spiced carrots.
- 2 lbs. baby carrots with stems
- 1 Tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
For Dipping Sauce:
- 2 Tablespoons Tahini
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 Tablespoon water
- Preheat oven to 425. Line baking pan with unbleached parchment paper.
- Mix spices in small dish.
- Using large bowl, toss carrots, oil and spices until carrots are evenly coated.
- Spread carrots in single layer onto prepared baking pan.
- Roast for 20-25 minutes, depending on thickness of carrots, until tender when pierced with a fork.
- While carrots are roasting, make sauce by combining all ingredients with whisk, adding more water 1 teaspoon at a time until sauce is desired thickness.
- Transfer roasted carrots onto platter and drizzle with sauce.
- Serve warm or at room temp and pass extra sauce around.
Amount Per Serving Calories 86Total Fat 8gCarbohydrates 4gProtein 2g