Southwestern Rainbow Carrots

Just a tasty, easy side dish today.  There are PURPLE carrots in my local Bioläden.  PS, how amazing is it that Germans have several store chains which only sell organic products?  Not even Whole Foods in the US does that.  I think I've mentioned it before, and I'll surely bring it up again, because I can't get over it.

Moving on, there are purple carrots going 'round.  And a five-ingredient recipe for a rainbow carrot side dish with "Southwestern" in the title, well, of course it caught my eye.  Next time (and for this recipe), I'll make it six ingredients, because I imagine garlic will improve these babies, as it does with nearly everything.

The carrots roast up sweet and winsome, while chipotle powder and cumin provide classic Southwestern flair.  As colorful as a Rocky Mountain sunset and as flavorful as a homey microbrew.  And I bet it'd look gorgeous on a Thanksgiving table!

Today marked the start of my Thanksgiving prep.  As mentioned a few times before, I'm doing a Thanksgivukkah dinner, with such fusion-inspired pieces as sweet-potato latkes and a Käsespätzle kugel.  Plus a normal turkey, a pumpkin-cocoa chili, pumpkin beignets... suffice it to say, there's lots to do. Today I baked vegan cornbread, roasted pumpkins for later on in the week, cooked up a trail mix with the pumpkin seeds (just for fun), and... had the first casualty of the season, sizzling my arm on the oven in the afternoon.  That blister is gonna tell stories.

Back to the carrots!

Southwestern Rainbow Carrots

recipe from Food Network Magazine
serves 2 (as a side dish)

prep time: 5 minutes
cook time: 15 minutes

ingredients:

200-300 grams rainbow carrots
1 tbsp olive oil
1/2 tsp salt
1/2 tsp cumin
1/2 tsp chipotle powder
fresh diced garlic or garlic powder (optional)
1 tbsp fresh cilantro for garnish

directions:

Preheat the oven to 450F (230C). Slice the carrots in half lengthwise.

Toss in olive oil; add salt, garlic (diced or powder), cumin and chipotle powder.

Lay the carrot halves on a baking sheet in a single layer.  Roast, flipping once, until tender and sweet - about 15 minutes.  Sprinkle with roughly torn cilantro.

Done!