Roasted carrots and parsnips with cumin from Mesa Mexicana: Bold Flavors from the Border, Coastal Mexico, and Beyond by Susan Feniger and Mary Sue Milliken

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Notes about this recipe

  • nadiam1000 on April 09, 2020

    I love roasted carrots - my daughter does a simple version with whole carrots, olive oil and maybe cumin and s/p so the flavors of this recipe caught my eye. There is quite a bit of liquid to start and you cover it which steams the veg in the oven. Then you uncover halfway through and the real roasting begins. These did not get as roasted and caramelized as I would have liked but the flavor was so very good. Also, great the next day cold or reheated. I did not have cumin seed so I used ground cumin and one lime instead of 2 (rationing limes so I have enough for my G&T's). I would definitely make this again.

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