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 the oven to 400°
2. In a medium baking dish, toss the carrots with the onions.
3. In a small bowl, whisk the olive oil with the red-wine vinegar, cumin, salt and pepper to combine. Pour the mixture over the carrots and onions and toss gently to coat.
4. Roast until the carrots and onions are tender and browning at the edges, 30 to 35 minutes. Garnish with mint and lemon zest. Serve warm.