- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Ready-in: 40 minutes
- 2 pound Carrots, peeled & chopped
- 2 teaspoon Cumin
- 2 Paprika
- 6 stalks Spring Onions or Scallions, sliced
- 1 bunch Cilantro
- 2 Blood Orange, zested & juiced
- Extra Virgin Olive Oil
- Preheat oven to 425° F.
- On a large sheet tray toss carrots with olive oil, salt, cumin and paprika.
- Roast until tender and slightly charred and toss with spring onion, cilantro and orange zest and juice.