Cumin Roasted Carrots with Cilantro Chimichurri {Gluten-free and Vegan}

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Cumin Roasted Carrots with Cilantro Chimichurri {Gluten-free and Vegan}

I am a veggie-lover and I am not afraid to shout it from mountain tops. The way some people crave cookies or salty junk food, I seriously crave good, fresh, in-season, well-prepared vegetables. Steam ’em, grill ’em, roast them up or shove them into my face raw, it is rare that I will pass up a veggie. OK, so I don’t love steamed frozen veggies, those soggy tasteless piles gross me out, but other than that – I am down with the veggie train!

Cumin Roasted Carrots with Cilantro Chimichurri {Gluten-free and Vegan}

That said, I am not afraid to admit that I don’t always get excited to eat carrots. Most times I find that carrots taste just like carrots and well, dirt. I don’t hate them, but I just don’t always love them. I know they are good for me, so I don’t discriminate when they are served to me, but I certainly don’t go out of my way very often to buy a bunch at the store. So, when our farmer Tony started including carrots in our boxes I was kinda like “MEH!”.  That is until I had a taste of them, raw and unpeeled – those carrots are seriously in a league of their own. The first bunch we got never made it to a dish or even cooked, I ate them all raw, nothing on them. This is huge guys! They are slightly sweet and just the right amount of earthy, not dirty, flavor.

Cumin Roasted Carrots with Cilantro Chimichurri {Gluten-free and Vegan}

These Cumin Roasted Carrots with Cilantro Chimichurri, seriously might be my favorite carrot dish, yet. I discovered last year when we first got some of these amazing carrots in our CSA box – that roasting them is seriously the way to go. This dish is not only insanely delicious and full of incredible robust and well-rounded flavors, but it is also just so beautiful. The bright green chimichurri sauce (this is Central-America’s version of pestoon top of those beautiful bright orange carrots – truly is nature at it’s finest. The roasted carrots have a beautiful robust flavor complimented by the distinct earthy flavor from the cumin and it is all brightened up with the fresh, tangy and zippy cilantro chimichurri.

The only bad thing now, is that we probably won’t have carrots again for a while since we are at the tail end of the season here, I can only just dream of these until I have more carrots in my life. WOAH – who am I, right now?

Cumin Roasted Carrots with Cilantro Chimichurri {Gluten-free and Vegan}

 

[print_this]Cumin Roasted Carrots with Cilantro Chimichurri {Gluten-free and Vegan}
serves 2-4

Cumin Roasted Carrots

  • 1 bunch of medium-sized organic carrots, greens removed, washed well, peeled if you like (I didn’t)
  • 1 tablespoon Terra Delyssa extra light olive oil
  • 1 teaspoon whole cumin seeds
  • 1/4 teaspoon sea salt
  • pinch of red pepper flakes

Preheat your oven to 375F

Toss the carrots with the oil, cumin seeds, salt and red pepper flakes. Arrange the carrots in a single layer on a baking sheet. Roast for 20-30 minutes, tossing once or twice in that time, cook until slightly tender and starting to brown a bit.

Cilantro Chimichurri

  • 1/4 c chopped white onion
  • 2 garlic cloves, chopped
  • 1 bunch cilantro
  • 1 bunch parsley and/or the carrot greens, if you want (yes, they are edible)
  • 2 tablespoon white wine vinegar
  • 1/3 cup Terra Delyssa Organic Extra Virgin Olive Oil
  • 1 teaspoon ground cumin
  • 1 tsp sea salt
  • pinch or two red pepper flakes
While the carrots are roasting, add the onion and garlic to your food processor and pulse a few times until chopped finely. Add the herbs and pulse a few more time to break these up, then add the vinegar and spices and slowly drizzle the olive oil in while pulsing.
Once the carrots are done, serve them immediately with the cilantro chimichurri spooned on top.
There will likely be more Chimichurri than what you need, DARN! Continue to enjoy it for the next few days on tacos, eggs, on tortilla chips, other veggies, etc. [/print_this]
Terra Delyssa is a sponsor of Tasty Yummies. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.

6 Responses

  1. ummmmm…yes, please to seconds on this recipe!!! I will eat carrots until I turn orange.
    If I don’t have cumin seeds can I just put some ground cumin on the carrots?

  2. Yum! These look like such a lovely side dish for when I have guests over! 🙂

  3. This is my fav way to eat carrots too!! never tried making chimichurri but this looks delicious!

  4. We LOVE roasted carrots here, make them whenever we can. And the flavors in these are so great!

  5. Baby June says:

    Woah those look delicious! I love roasted carrots, but I never thought of preparing them like this. Will have to try as soon as my family gets some carrots in our CSA too! 🙂

  6. Emma says:

    Oh my goodness, you are speaking my language with this dish… Hopefully my CSA box contains a big chunk of carrots this week!!

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