So. No more weekends between us and Thanksgiving, huh? Noted. Here’s one final side dish that’s quick to make and equally easy on the palate and the eyes. This rainbow roasted carrots recipe gets a little nudge toward excitement and specialness from a dusting of toasted mustard and cumin seeds (and — you know — the fact that the carrots are rainbow colored, though you can totally make this recipe with orange-only carrots if you’re still friends with the color orange). It’s just interesting enough to be a conversation topic, without overwhelming the flavors of other Thanksgiving or winter holiday foods. Enjoy them, and if you need a break from Thanksgiving prep, check out our recent kitchen tour and the first gift guide installment of the season, which focuses on cookbooks.
See you soon.
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Rainbow Roasted Carrots with Mustard and Cumin Seeds
Rainbow carrots make a great Thanksgiving or winter holiday side dish. They're beautiful, and the cumin and mustard seeds elevate the flavor but still play nicely with others.
- 2 pounds rainbow carrots
- 1 tablespoon safflower or other neutral oil, divided
- Salt and pepper to taste
- 1 teaspoon brown or black mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoons chopped cilantro (or parsley)
- Flaky sea salt, optional