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Roasted carrots and oranges with cumin and pumpkin seeds

Roasted carrots and oranges with cumin and pumpkin seeds
Anne Cusack / Los Angeles Times

It's easy to be dazzled by all the spectacular citrus in the markets this time of year: blood and Cara Cara oranges, Meyer lemons, a dozen kinds of mandarins, finger limes smaller than your pinkie and Big Wong pummelos the ... Read more

Total time: 50 minutes. | Serves 4 to 6.
  • 2 pounds carrots, preferably a variety of colors, peeled and halved lengthwise, then halved or quartered if very large
  • 1 orange, unpeeled, sliced as thin as possible
  • 2 shallots, sliced thin
  • 1 teaspoon cumin seed
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed orange juice
  • 1/2 cup Greek yogurt
  • 1/4 cup toasted and salted pumpkin seeds

Step 1Heat oven to 400 degrees. Line a baking sheet with aluminum foil.

Step 2Spread the carrots, oranges and shallots on the baking sheet and sprinkle over cumin seed, salt and black pepper. Drizzle with olive oil and the orange juice, and toss to coat everything lightly and evenly.

Step 3Arrange the orange slices and carrots in as close to a single layer as you can. Roast until the oranges are fragrant and have begun to color, about 20 minutes.

Step 4Stir carrots and oranges with a spatula and continue roasting until carrots are tender and lightly browned, about 10 minutes more.

Step 5Arrange the vegetables on a platter, spoon over yogurt and sprinkle with pumpkin seeds. Serve warm or at room temperature.


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