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

by Beth @ Tasty Yummies

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}

 

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{ 6 comments… read them below or add one }

1 Lynn Richards June 5, 2014 at 8:43 am

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?

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2 Melissa @ Nourish By Melissa June 5, 2014 at 9:19 am

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

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3 Ami@NaiveCookCooks June 5, 2014 at 11:26 am

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

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4 Matt Robinson June 5, 2014 at 12:04 pm

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

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5 Baby June June 5, 2014 at 12:21 pm

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! 🙂

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6 Emma June 7, 2014 at 3:43 am

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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