Whatever, carrots can happen any time of year.
I know roasted roots tend to be more of a fall thing, buuuuut I’d argue that these sweet sticks o’ happy would please any face any day any time any now. Because not only are they dusted with cumin, they’re drizzled with honey AND topped with soft crumbled blue cheese. And not the kind that’s already crumbled and dry as a dog bone on a dirt road in July. It’s the good kind.
But hold on let’s look at this.
It’s as simple as simple gets really.
The only thing you’ll need to think about is how to cut the carrots. If they’re on the thicker side, go ahead and give them a gentle slice down the center lengthwise. And then another slice down the centers again. So like, quartered. But if they’re on the thinner side it’s possible that one slice down the center will do. You might not even need to quarter them. I realize these are a lot of words about something you’re already completely capable of figuring out and deciding on your own.
Cumin + salt + oil + a sprinkling of your blistered soul.
400 degrees. 30 minutes? Maybe 35, or 40. Get them to where they look like this.
Tender, shriveled, sweet, savory, heart-stoppingly stunning.
And then there are the roasted carrots! BA-DOMP.
The pepitas? Don’t skip ’em. They’ve got a delightful nuttiness to them that adds so much to the whole roasted vibe. Lightly toast these until they begin to shine under the heat. And then snack on a few because you are human after all.
And that’s it! Crumble the rich, pungent blue cheese with your fingers and scatter it over the carrots. Drizzle with a little local honey for that final sweet glossy finish.
Sweet and salty – nothing like it.
What did I serve this with? I WANT to say we had chicken. If we didn’t we should have. Serve it with a roasted chicken! And some crusty bread and a crunchy green salad. UGH. I love all those words.
Roasted carrots in late May? I MEAN WHY NOT.
Gets yours first because your kids will yoink the whole thing. Warning ya.