Roasted Carrots with Turmeric, Cumin & Thyme
This is a recipe I have adapted over the years, the original had so many unnecessary steps, and I have pared it down over the years to this recipe enjoy.
1 package of Trader Joes Carrots, heirloom - It is about 1/2 to 3/4 of an lb of small carrots with their tops
2 tablespoons of Olive oil
3 to 4 sprigs of fresh thyme, stems removed, and leaves minced
Pinch of chili - optional
salt and pepper to taste
3 tablespoons of unsalted butter room temp
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon of chili powder
Fresh thyme sprigs - Garnish
Preheat oven to 425 degrees
Line a baking sheet with parchment paper
Place carrots in a bowl, add olive oil, thyme, season, toss and pour out onto the prepared baking sheet, place in oven, and roast for 20 to 30 minutes until tenderly caramelized and slightly charred.
While carrots are roasting add all the ingredients for the sauce to a bowl, and mix well.
Remove carrots from the oven when done and transfer to a bowl, add butter, toss well and transfer to a serving platter and garnish.