Gluten Free Cumin-Roasted Carrots with Adobo-Sundried Tomato Sauce
The vegetable world is chock-full of gluten-free options! One of my very favorites is the humble carrot.
I've always loved carrots and it seems I always have them on hand. Whether I'm serving them raw to my daughter to scoop up hummus, throwing them into a pecan-carrot cake cupcake, or making a hearty bowl of soup, they seem to make their way into a lot of things at my house. Apparently, I'm not the only one... Janet Helm, RD, just did a whole post here on her Trend Spotlight entitled "Crazy About Carrots". I'm glad carrots are seeing their day in the sun.
In addition to their awesome vitamin content (210% recommended daily average of Vitamin A... wow!) and incredible profile of soluble and insoluble fiber, they are 100% naturally gluten-free! It is tremendously important that when eating gluten-free we don't forget those foods that nature has gifted us. No alternative ingredients needed. The ones that are healthy for everyone.
I love roasting all vegetables, and carrots are no exception. Roasting pulls out their natural sweetness and turns them into heaven. These are topped with a smoky, spicy adobo sauce-spiked sundried tomato paste. The adobo sauce was spooned out of a can of chipotles in adobo sauce... it does add quite a kick, so if spicy isn't your thing, go with the lower range I've given below. You can find it in the international aisle of your grocery store.
These super flavorful carrots would be the perfect side dish to a chimichurri steak or a herbed rack of lamb. Maybe carrots aren't so humble afterall.
Serve these Cumin-Roasted Carrots with Sundried Tomato Sauce alongside a grilled steak for a hearty dinner! Tweet this
Gluten Free Cumin-Roasted Carrots with Adobo-Sundried Tomato Sauce
Yield
Ingredients
- For Carrots:
- 1 bunch carrots
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- For Sauce:
- 1/4 cup sundried tomato paste
- 1/2-1 teaspoon adobo sauce
- 1/2 teaspoon ground cumin
Directions
To make Carrots:
- Preheat oven to 425°.
- Remove stems from carrots, if needed, and set some aside. Place carrots on a baking sheet and drizzle evenly with olive oil. Sprinkle evenly with cumin, salt and pepper.
- Roast at 425° for 10 minutes. Turn carrots and roast an additional 10 minutes.
To make Sauce:
- Combine all ingredients in a small bowl.
To Assemble:
- Spoon Sauce over warm carrots. Chop a few carrot tops to garnish, if desired. Serve immediately.
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