Roasted Carrots with Lemon-Cumin Aioli | Midwest Living
More
Close

Roasted Carrots with Lemon-Cumin Aioli

Roasted Carrots with Lemon-Cumin Aioli

0
Login to rate this recipe.
  • Makes: 8 servings
  • Yield: 2 cups carrots
  • Hands On 10 mins
  • Total Time 40 mins

Login to save this recipe

Better at room temperature than warm, these carrots are perfect for summer entertaining--a make-ahead dish full of earthiness, creaminess and crunch.

Ingredients

  • 1 1/2 pounds carrots, peeled and bias-sliced 1/4-inch thick
  • 2 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • Kosher salt
  • Black pepper
  • 1 teaspoon plus 1/8 teaspoon honey, divided
  • 1/4 cup raw pumpkin seed (pepitas)
  • 1/4 cup mayonnaise
  • 1/2 teaspoon finely shredded lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/2 small garlic clove, minced or pressed
  • 1/4 teaspoon plus a generous pinch ground cumin, divided

Directions

  1. For carrots: Preheat oven to 425 degrees . Pile carrots in center of a large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle generously with salt and pepper. Toss with hands to coat, then spread evenly. Cover pan tightly with foil. Roast 10 minutes. Remove foil, drizzle carrots with 1 teaspoon honey, then toss to coat. Continue roasting, uncovered, until carrots are tender and lightly charred, about 15 minutes more. (Carrots can be roasted a few hours ahead and set aside.)
  2. In a small oven-proof skillet, toss pumpkin seeds with remaining 1 teaspoon oil. Season with a pinch each of cumin, salt and pepper; toss to coat. Place skillet in oven during last 10 minutes of carrot roasting time to toast. Transfer to a paper towel-lined plate; cool.
  3. For aioli: In a small bowl, combine mayonnaise, lemon zest and juice, garlic, and the remaining 1/4 teaspoon cumin and 1/8 teaspoon honey. Season with pepper. (Aioli can be made a day ahead and stored in a covered container in the refrigerator.)
  4. To serve, arrange carrots on a platter, drizzle with aioli and sprinkle with pumpkin seeds. (Or serve aioli and pumpkin seeds on the side, so people can top their own carrots.)

Nutrition Facts

(Roasted Carrots with Lemon-Cumin Aioli)

Servings Per Recipe 8, vit. A (IU) 12020, iron (mg) 1, Fat, total (g) 11, vit. C (mg) 4, calcium (mg) 29, carb. (g) 9, Niacin (mg) 1, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 3, Thiamin (mg) 0, sat. fat (g) 2, Riboflavin (mg) 0, fiber (g) 2, sodium (mg) 182, sugar (g) 5, Potassium (mg) 284, Polyunsaturated fat (g) 4, Folate (µg) 15, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, pro. (g) 2, cal. (kcal) 141

Add Your Comment