Carrot and Cumin Salad with Italian Parsley
1 pound seasonal carrots in any combination
2 Tablespoons Bella Cucina Extra Virgin Olive Oil
1 teaspoon wild oregano & sage savory salt
1/8 teaspoon cracked black pepper
1 teaspoon ground cumin
1 handful Italian parsley leaves *
2 Tablespoons Italian chestnut honey
Heat oven to 350 degrees.
Wash, trim and cut carrots in half lengthwise. Cut into 2 inch pieces. {if carrots are small enough-leave whole}. Wash parsley leaves and dry. Toss carrots with olive oil, parsley and spices. Place on sheet pan and roast in the oven just until caramelized and easily pierced with a fork, about 30-45 minutes or cook on the grill.
NOTE: i like to leave a bit of the green top on. when cooked, it is tender and delicious and adds a beautiful bit of color on the plate.
Warm honey in water bath and drizzle on top of carrot salad. Serve warm or at room temperature.
Serves four
* Cilantro also works well in this dish. Add cilantro after cooking carrots for a brighter, fresher flavor.
Buon appetito!
copyright 2009 Alisa Barry
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