Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables. This recipe, developed by chef Mary Sue Milliken, first appeared in the iPad edition of our November 2013 issue with the article State of Grace.
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Cumin-Roasted Carrots and Parsnips
Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables.
Yield: serves 4-6
1 lb. carrots, cut into 1/4”-thick rounds on the diagonal
1 lb. parsnips, cut into 1/4”-thick rounds on the diagonal
1⁄2 cup olive oil
3 tbsp. honey
2 tbsp. toasted cumin seeds
3 cloves garlic, thinly sliced
2 tbsp. fresh lime juice
2 tbsp. finely chopped mint leaves
Kosher salt and freshly ground black pepper, to taste
Heat oven to 350°. Toss carrots and parsnips in oil, honey, cumin seeds, garlic, salt, and pepper in a 2-qt. baking dish. Cover tightly with foil and bake until vegetables are just tender, about 20 minutes. Uncover and continue to bake until lightly browned and liquid is evaporated, about 20 minutes more. Sprinkle with lime juice and mint; serve immediately.