Cumin and Maple Roasted Carrot Chunks
Ingredients
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1 tablespoon extra-virgin olive oil
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1 teaspoon maple syrup
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2 teaspoons ground cumin
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1 teaspoon Aleppo pepper
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¼ teaspoon ground turmeric
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¾ teaspoon salt
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1 pound carrot chunks
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 450°F using the button below.
June Oven
Make the dressing
In a large bowl, combine together the olive oil, maple syrup, cumin, Aleppo pepper, turmeric and salt.
large bowl
measuring spoons
spatula
1 tablespoon extra-virgin olive oil
1 teaspoon maple syrup
2 teaspoons ground cumin
1 teaspoon Aleppo pepper
¼ teaspoon ground turmeric
¾ teaspoon salt
Toss the carrots
Add the carrots to the bowl and toss to coat.
1 pound carrot chunks
Spread on a June Pan
Pour the carrots and any remaining dressing onto the June Pan. Spread in a single layer.
June Pan
Roast the carrot chunks
Place the carrot chunks on the middle shelf of the June Oven. Roast 23 minutes, until the carrots are tender. June will notify you when the carrots are ready. If desired, follow on-screen instructions to continue cooking.
Finish the carrots
Remove the carrot chunks from the June Oven. Squeeze lemon over carrots. Drizzle with the maple syrup. Toss to combine.
1 lemon half
1 teaspoon maple syrup
Garnish and serve
Garnish with the feta cheese and cilantro before serving.
¼ cup crumbled feta cheese
1 tablespoon chopped cilantro