Cumin Carrots with Cilantro Vinaigrette

Fool me once, shame of you. Fool me twice (a dozen times), shame, shame, double-shame on me. It took years, but I learned my lesson. No Newspaper Recipes. None. Do not clip them for me. I will throw them out. Do not make them for me, I will show no mercy when they (inevitably) fail. Do not ask me to give it a quick look to see if “this one will work.” If it’s a recipe and it’s on newsprint, I’ll hand it back without a glance, singing the title phrase from The Who’s “Won’t Get Fooled Again.”

Given my anti-newspaper-recipe bias, it’s more than a little surprising that I’m about to share this recipe from The Toronto Star . Yes, it’s a newspaper. Yes it’s a recipe. And it’s good. Family members will call me a hypocrite. I say I’m open minded.

What changed my mind? Other than the recipes were handpicked by food editor Jennifer Bain? The Toronto Star is “Canada’s only newsroom-based test kitchen.” This explains so much. So very very much.

Cumin Carrots with Cilantro Vinaigrette

• Author: Charmian Chrisite
• Prep Time: 15 mins
• Cook Time: 8 mins
• Total Time: 23 mins
• Yield: 4 1x
• Category: Side Dish

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Description

This quick and simple carrot recipe is loaded with flavour. Honey, cilantro and a hint of garlic turn this common root vegetable into something special.

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Scale 1x2x3x

Ingredients

Cilantro Vinaigrette

• 1 tbsp (15 mL) extra virgin olive oil
• Juice of 1/2 lemon
• 1 tbsp (15 mL) liquid honey
• 3 tbsp (45 mL) chopped cilantro

Carrots

• 1 tbsp (15 mL) extra virgin olive oil
• 1 large clove garlic, minced
• 1/4 tsp (1 mL) ground cumin
• 1 lb (450 g) carrots, peeled and thinly sliced in rounds
• Sea salt and freshly ground black pepper to taste

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Instructions

Cilantro Vinaigrette

1. Whisk together the oil, lemon juice and honey in a small bowl, then whisk in the cilantro.

Carrots

1. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic and cumin, and cook, stirring, for 2 minutes. Add the carrots and cook, stirring, until they’re only half cooked, about 4 minutes, depending on the thickness of the slices.
2. Transfer the carrots to a serving bowl. Add the vinaigrette and toss well. Taste and season with salt and pepper if necessary. Serve the carrots warm or at room temperature.

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Notes

My notes:
• For a vegan version, use agave nectar instead of honey.
• Stovetops and pans vary. I found the garlic burned on medium-high heat. I cooked mine on medium-low and then upped the heat when I added the carrots.

Recipe is from Toronto Star Cookbook: More than 150 Diverse and Delicious Recipes Celebrating Ontario by Jennifer Bain. Published by Random House ©2013.