CUMIN AND CITRUS ROASTED CARROTS

Cumin and Citrus Roasted Carrots image

Yield Serves 4

Number Of Ingredients 10

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1 pound medium carrots, peeled
3 garlic cloves
1 teaspoon cumin seeds
1 teaspoon fresh thyme leaves
1/4 teaspoon crushed red chile flakes
Kosher salt and freshly ground black pepper, plus more to taste
1 tablespoon red wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 oranges
2 lemons, halved

Steps:

Preheat the oven to 350°F.
Bring a wide pot of water to a boil. Add the carrots and cook until a knife pierces them easily, about 20 minutes.
Meanwhile, in a mortar and pestle, pound the garlic, cumin, thyme, chile, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper until crushed and pasty. Add the vinegar and 1/4 cup of the oil and continue pounding until well mixed. Alternatively, pulse in a food processor or blender until pasty.
Drain the carrots and arrange in a medium roasting pan in a single layer. Spoon the cumin mixture over. Cut the whole orange in half. Arrange the orange halves and 2 of the lemon halves over the carrots, cut sides down. Roast for 25 minutes or until the carrots are golden brown. Transfer the carrots to a platter.
When cool enough to handle, squeeze 2 tablespoons juice each from the roasted orange and lemon into a small bowl. Squeeze in 2 tablespoons orange juice from the remaining orange half as well as 2 tablespoons lemon juice from the remaining lemon. Whisk in the remaining 2 tablespoons oil to emulsify. Season with salt and pepper and drizzle over the carrots.