Roasted Carrots (V)

Ingredients

• 2 bunches carrots, peeled and tops trimmed
• 1 red onion, peeled and cut into 8 wedges
• 3 tbs olive oil
• 2 tbs red-wine vinegar
• 1 tbs ground cumin
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 tbs chopped fresh mint
• Zest of 1 lemon

Directions

1. Preheat: Heat oven to 400°F.
2. Prep Vegetables: Toss carrots and onions in a medium baking dish.
3. Make Dressing: In a small bowl, whisk olive oil, red wine vinegar, cumin, salt, and pepper.
4. Combine: Pour dressing over vegetables and toss gently to coat.
5. Roast: Roast until carrots and onions are tender and browned at the edges, about 30-35 minutes.
6. Serve: Garnish with mint and lemon zest and serve warm.

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