Turmeric-roasted carrots with seeds
Roast
Roasting
This recipe (adapted from my book Dining In) could easily serve as a side to roast chicken or as a salad with something heavier, like a stew, but often I serve this as a sort of salad-side hybrid for when I don't want to make both. The unique earthiness of fresh turmeric really makes this dish, especially when the bits get a little too dark and crispy as the carrots roast, but ground turmeric is a totally acceptable substitute. <br /> <br />Roasting carrots hot and fast will give you something that is caramelized and deeply flavorful on the outside without sacrificing their snappy texture, and roasting them with seeds means you don't have to toast the seeds separately to coax out their flavor. It's really quite a good deal for all involved, and sometimes I make them sans leafy greens when I just want to take advantage of this very good deal. <br /> <br />Do ahead: These carrots are actually great at room temperature and can be roasted about 4 hours ahead.
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