Whole Roasted Carrots


2 bunches carrots, peeled and tops trimmed

1 red onion, peeled and cut into 8 wedges

3 tablespoons olive oil

2 tablespoons red-wine vinegar

1 tablespoon ground cumin

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons chopped fresh mint

Zest of 1 lemon


1. Preheat the oven to 400°F. In a medium baking dish, toss the carrots with the onions.

2. In a small bowl, whisk the olive oil with the red-wine vinegar, cumin, salt and pepper to combine. Pour the mixture over the carrots and onions; toss gently to coat.

3. Roast until the carrots and onions are tender and browning at the edges, 30 to 35 minutes. Garnish with mint and lemon zest. Serve warm.

Read more: Whole Roasted Carrots | Recipes - PureWow 
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