The Kitchn: Cumin-Roasted Carrots with Wild Rice and Chickpeas
Carrots are delightful as a mealtime star and I have a favorite technique that makes these carrots perfectly tender without going too soft.
During the cooler months when I actually feel like turning on my oven, I often braise vegetables in a covered dish in the oven, and then uncover them to finish roasting. This technique makes the vegetables tender, especially the carrots, but far from mushy.
Cumin is a spice that I often end up burying with a myriad of other spices, but in this dish I let it stand alone. Its flavor shines with the mellow flavor of the carrots. Add in some earthiness from the wild rice and chickpeas, and the dish comes together nicely. But don't be fooled; the carrots are still the star.
While I'll often eat this warm salad for dinner on its own, it's also amazing as lunch leftovers or as a hearty side dish. If you can, get your hands on a bunch of rainbow carrots to make this recipe -- the color of this dish becomes even more beautiful!
Cumin-Roasted Carrots with Wild Rice and Chickpeas
Serves 4 as a main, or 6 to 8 as a side dish.
1 tablespoon cumin seeds
5 cups sliced carrots, 1/4-inch thick
1/2 medium white onion, minced
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