Roasting the carrots for 40 minutes seemed like a bad idea on my first week back at work but totally worth it in the end -plus that's when you can watch the new Wet Hot American Summer on Netflix while you prepare the salad and toss some old bread in the oven for fresh croutons that last 15 minutes while you are at it. The dressing is so yummy and doesn't have a cup of oil in it or a bunch of sugar. I'd make the cumin carrots and just eat them as a side again, too!
Roasted cumin carrots and croutons with
Chipotle red pepper
1/107
No comments:
Post a Comment