To begin cooking this naturally sweet, crunchy pan of vegetables, toss six baby carrots, halved lengthwise with: 2 tablespoons extra-virgin olive oil; 1 tablespoon dried oregano; ½ teaspoon curry powder; ½ teaspoon coarse sea salt (optional); ½ tablespoon freshly ground pepper and a pinch of cumin.
Place the carrots on a baking sheet. Roast in a preheated oven at 350°F for 15 minutes, or until tender. This is just the beginning of an incredible pan of mixed vegetables.
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Cooking memorable, flavourful dishes for ourselves and the people we care about is love and it’s powerful. If those dishes happen to be healthy and nourishing, even better. Make this recipe with ease in less than half an hour, 15 minutes of which is roasting your carrots in the oven.
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