Cardomom Carrots with Sorghum and Blood Orange

Vegan | Gluten Free

The carrot. Once a vegetable confined to the raw section of our diet, we now look forward to cooking carrots any chance we get. These are beyond beautiful, fragrant, and delicious.

If you’re like us, you love those recipes that come along that are simple and delicious; this is one of those recipes. We already had all these ingredients in the kitchen when we decided to throw this lovely dish together, and we bet you have most of them too.

All the flavors come together so beautifully. The slightest bit of sweetness from the sorghum; the blood orange juice introduces tangy notes; the cardamom adds an aromatic spice, and the vanilla brings a lovely smooth flavor.

We used rainbow carrots, because why not?! They are absolutely gorgeous! If you can only find orange carrots, that will work just fine. We started the carrots by charring them for a few minutes in a cast iron pan, and then transferred them to the oven to finish cooking. We finished the dish with a scattering of thai basil and fennel seed gomasio.

Print Recipe
Carrots with Cardamom and Sorghum
Vegan | Gluten Free
Course Appetizer, Sides
Prep Time 5 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
The Dish
Optional Garnish
Course Appetizer, Sides
Prep Time 5 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
The Dish
Optional Garnish
Instructions
  1. Preheat oven to 350°.
  2. Heat oil in a large pan over med-medium high heat. Place carrots in pan, cut side down, and cook until browned on cut side; approximately 2-3 minutes.
  3. To the pan; add orange juice, molasses, cardamom, and vanilla. Season lightly with salt. Stir well to combine.
  4. Arrange carrots in a single layer in pan. Transfer pan to preheated oven, and roast until carrots are tender; approximately 8 minutes.
  5. If desired, garnish with basil and/or gomasio.
Recipe Notes

*Small carrots may be added back to pan further into roasting time.
*Fenned seed gomasio from Urban Kitchen Apothecary.

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