Cumin Roasted Carrots With Cilantro Chimichurri

Ingredients – Cumin Roasted Carrots
1 bunch of medium-sized organic carrots, greens removed, washed well, peeled if you like (I didn’t)
1 tablespoon Terra Delyssa extra light olive oil
1 teaspoon whole cumin seeds
1/4 teaspoon sea salt
pinch of red pepper flakes

Preheat your oven to 375F

Toss the carrots with the oil, cumin seeds, salt and red pepper flakes. Arrange the carrots in a single layer on a baking sheet.

Roast for 20-30 minutes, tossing once or twice in that time, cook until slightly tender and starting to brown a bit.


Ingredients – Cilantro Chimichurri
1/4 c chopped white onion
2 garlic cloves, chopped
1 bunch cilantro
1 bunch parsley and/or the carrot greens, if you want (yes, they are edible)
2 tablespoon white wine vinegar
1/3 cup Terra Delyssa Organic Extra Virgin Olive Oil
1 teaspoon ground cumin
1 tsp sea salt
pinch or two red pepper flakes

While the carrots are roasting, add the onion and garlic to your food processor and pulse a few times until chopped finely.

Add the herbs and pulse a few more time to break these up, then add the vinegar and spices and slowly drizzle the olive oil in while pulsing.

Once the carrots are done, serve them immediately with the cilantro chimichurri spooned on top.