Cumin-Roasted Carrots with Wild Rice and Chickpeas

Some of the early birds might have noticed some midwinter treats on our vendor tables... carrots have arrived! Grocery store carrots may as well be another vegetable entirely-- they barely resemble the crisp, sweet roots our farmers bring. Whether you like plain orange or rainbow ones, fresh carrots will make this recipe even better. Remember to look out for onions, lemons, and feta at market this week to include on your local ingredients list! This recipe is from The Kitchn.


1 tablespoon cumin seeds
5 cups sliced carrots, 1/4-inch thick
1/2 medium white onion, minced
2 cups chickpeas, drained and rinsed if using canned
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup vegetable broth
2 tablespoons lemon juice
2 cups cooked wild rice or wild rice blend
1/4 cup pepitas
1 ounce feta cheese 


1. In a small skillet, heat the cumin seeds over medium heat until fragrant, 2 to 3 minutes. Place in a spice grinder or use a mortar to grind the cumin seeds into a powder. (You should have 1 scant tablespoon of ground cumin.)
2. Preheat oven to 375°F. In a roasting pan, combine the sliced carrots, minced onion, chickpeas, olive oil, and cumin powder. Stir to coat carrots with cumin and oil. Pour the vegetable broth and lemon juice into pan and cover with tin foil. Roast carrots for 30 minutes until tender, remove foil, and cook for another 10 to 15 minutes until carrots are tender.
3. Remove carrots from oven and toss with wild rice, pepitas, and feta cheese. Serve warm.