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.