I am on a rampage these days. Roasting rampage, that is. I am roasting the heck out of everything I can get my hands on. It’s nothing new to me, I’ve knows since forever that vegetables taste so much better when roasted. But somehow, I tend to forget about this fact when I’m presented with a daily rhetorical question “what to cook?”.
As you probably have already gathered about me, food and cooking has always been a huge part of my life, but it seems that only now I am slowly starting to become more mindful of the way I eat. And let me get something straight right away about what I mean by “mindful”. I (most probably) will never follow one particular strict consumption practice or philosophy, but I am willing to experiment and try different things and approaches in order to taylor a unique way of eating that suits my body, my lifestyle and my cravings. I personally don’t believe in strict abstinence from certain foods, unless it is medically required, but I do believe in moderation and in paying attention to what your body requires/rejects.
For the first time in my life, I am really trying to tune into my body’s needs and, so far, it is responding amazingly! I feel great, I have more energy, I look better, but at the same time, I am not constantly hungry as I used to be not that long ago. Knowing myself, I am making sure to take one step at a time and not to rush into anything, as rushing will eventually lead to an abrupt loss of interest, as it happened to me on countless occasions. Hopefully, I will stay on track with my current moderation practice, and in my next post I will go into more details about what I’ve been educating myself on lately, but a hint of that uncharted (for me) culinary territory is in this post, and it may, or may not, have something to do with spices *wink wink*.
As for this particular dish, let me keep it short and sweet for now — it tastes amazing and everything it consist of is good for you. The only drawdown is that, unfortunately, you cannot make a ton of it in a one batch. I mean, you could, technically, double it and make two trays… but no.. NO! Moderation is the key! Remember?
- 12 oz carrots, preferably thick in diameter
- ¼ cup canola oil
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp salt
- ⅛ tsp ground black pepper
- Preheat the oven to 425°F (220°C). Line a large baking sheet (or 2 smaller sheets) with parchment paper.
- Peel the carrots and thinly slice, preferably using 1.5mm mandolin slicer. Place the sliced carrots in a mixing bowl and set aside.
- In another, small bowl combine and whisk together the rest of the ingredients. Pour the oil mixture over the carrots and mix well, using your hands and massaging the oil and spices into each carrot slice.
- Arrange the carrot slices on a lined baking sheet in a single layer and roast in a preheated oven for 10-12 minutes, or until the smaller slices just start to brown lightly. (Initially, set the timer for 10 minutes, and if not ready once the time is up, keep roasting checking on doneness every 30 seconds, as at this point the carrots might burn very quickly.
- Take out of the oven and, using a spatula, transfer the carrot chips onto a cooling rack.