Roasted Spiced Carrots
makes 2–4 servings
1 lb. local carrots, cut into lengths about ½ x ½ x 3 inches
1 Tbsp. olive oil
¼ tsp. ground cumin
¼ tsp. ground cinnamon
Pinch of ground turmeric
Zest of 1 orange
2 Tbsp. chopped parsley
Kosher salt and freshly ground pepper
Preheat an oven to 375°F. Toss the carrots with the oil, cumin, cinnamon, turmeric, and salt to coat evenly in a bowl. Spread the carrots evenly on a rimmed baking sheet lined with parchment. Bake until golden brown and tender, 25–35 minutes. Toss with orange zest and parsley. Season to taste with salt and black pepper.
Spices are a great way to deepen a dish’s flavor profile while incorporating additional health benefits. For example, turmeric is known for its antioxidant and anti-inflammatory properties, thanks to curcumin.
Stephanie has worked in the hospitality industry for over a decade. A graduate of CIA. NYU, and Maryville University she now oversees online programs for Auguste Escoffier School of Culinary Arts: Plant-Based Culinary Arts and Holistic Nutrition & Wellness. She also works with the Osher Center for Integrative Health at University of Cincinnati, teaching food as medicine principles. When she is not working or researching, Stephanie is an avid painter and enjoys traveling and hiking with her husband, Nick, and three rescue dogs.
