Roasted Broccolette and Carrots with Cumin, Maple and Walnut Oil
Active Time: 15 minutes • Total Time: 20 minutes
Yields: 3 Servings
- 1 bunch Earthbound Farm Organic Broccolette
- 2 Earthbound Farm Organic carrots
- 1 1/2 teaspoons pure maple syrup
- 2 tablespoons roasted walnut oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/3 cup chopped toasted walnuts
Roasting veggies simply transforms them. In this easy recipe from Chef Sarah LaCasse, crispy broccolette and crunchy carrots get tossed with bold spices, sweet maple and toasty walnut oil. Then they’re roasted for a side dish that’s a little spicy, a little sweet and just perfect beside grilled meat or fish.
Here, the key to successful roasting with walnut oil is keeping the oven temperature low (325 degrees F or less) and taking care to let the veggies caramelize but not char.
Position a rack in the middle of the oven and preheat to 325 degrees F. Line a rimmed baking sheet with a Silpat or parchment paper and set aside.
Wash and dry the broccolette. Cut about 1/2 inch from the bottom stem, leaving “trees” about 3 inches long; slice the stems in half.
Wash and dry the carrots, then peel and trim off the ends. Slice thinly on the bias, yielding about a generous cup of carrots.
Stir together the maple syrup and walnut oil in a small bowl, then add the cumin, salt and cayenne. Place the cut veggies on the baking sheet and drizzle the syrup mixture over; toss them with your fingers to evenly coat every piece.
Put the sheet into the oven and cook for about 15 to 20 minutes, turning the veggies with a spatula after about 10 minutes, until tender and just caramelized around the edges. Sprinkle with the toasted walnuts and serve warm.