roasted

Cumin Roasted Carrots

Roasted Carrots

Hello, second week of school. I’m settled back at school in Illinois, where I’m reconnecting with friends and starting to study. So far I love living in a house with my six best friends. All six of us are rational and considerate, so we’ll never have conflict. Stop laughing. I know we’ll have disagreements, but for now we’re on top of the world finding each other and the house.

I know the transition to fall vegetables has begun, since I saw Brussels sprouts at the farmers market last weekend. That being said, it’s time to roast carrots. This is the simplest side you’ll make, but it looks fancy and delicious.

Roasted Carrots

1 bunch carrots (about 15 medium sized)
2 tbsp olive oil
1 tbsp cumin
Salt and pepper

Heat oven to 450 degrees. Arrange carrots on jelly roll pan in a single layer and coat with olive oil. Sprinkle cumin, salt, and pepper on carrots. Roast carrots in oven, turning once, for 35-40 minutes, or until carrots are soft.

Roasted Cauliflower

It seems I’m turning into quite a traveller. This weekend marks my third plane trip in six days. I am visiting friends from school in the Chicagoland area this weekend! I love being busy, but next weekend I’ll spend time at home.

Roasted Cauliflower is a year-round favorite at our house. Roasted veggies are always fit for the colder months, but we roast locally grown farmers market cauliflower during the summer.

Time to board the plane. See you in Minneapolis!

Roasted Cauliflower

1 medium head cauliflower

2 tbsp olive oil

2 cloves garlic

1/4 cup parmesan cheese

salt and pepper

Preheat oven to 400 degrees. Chop cauliflower into 1 inch florets. Place cauliflower into sealable sack and add olive oil, tossing to coat. Place cauliflower in oven safe baking dish, add garlic, salt, and pepper, and stir to combine. Cook cauliflower until lightly browned, 35-45 minutes, depending on desired softness.