Anyway, today's recipe is a side dish featuring roasted carrots, and please don't knock it until you try it! Much to my surprise, I really enjoyed this orange alternative to my usual greens. The dish has a very bistro, fanciful flair to it which comes in handy when you're trying to impress company. Try it out and let me know what you think. (If your name is Luca, you may want to substitute bread for the carrots.)
1 1/2 pounds thin carrots, halved lengthwise
3 tablespoons extra-virgin olive oil
1/4 cup (1 1/4 ounces) pine nuts
Kosher salt and pepper
1 orange
1/4 teaspoon ground cumin
2 scallions (white and light green parts), chopped
Heat oven to 400° F. On a rimmed baking sheet, combine the carrots, 2 tablespoons of the oil, the pine nuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread into a single layer. Roast until the carrots are tender, about 30 minutes. Meanwhile, segment the orange by cutting away the peel and white pith. Next, cut on both sides of each segment, freeing the segments from the membrane. Place the segments in a bowl, then squeeze the membranes over them to extract any remaining juice. Stir in the cumin, scallions, and the remaining oil. Arrange the carrots on a platter and spoon the orange mixture over the top. Serve hot or at room temperature. Yield: Makes 4 servings
