I love roasting vegetables, and I'll usually be pretty simple about it - olive oil, salt and pepper, and maybe some garlic or dried red pepper flakes, maybe some herbs if I have some on hand - but otherwise, I like to let the vegetables sing.
However, as I watched snow flurries quietly twirl past my window, I decided I needed to kick up my game a bit. I turned to this spice mix from a Smitten Kitchen recipe - she uses it on sweet potato wedges, which I've made before and they are awesome, you should try it - but I realized it also works on other sweet, starchy vegetables. The carrots here are the perfect foil to this earthy, fragrant blend.
I started with a one pound bag of carrots, scrubbed thoroughly and then sliced into coins (I left the peels on). Do your carrots have their leafy green tops? Lucky you: give them a rough chop and saute with some olive oil, sea salt, a little minced garlic (one clove should do the trick) and a squeeze of fresh lemon juice to finish them off.
Smitten Kitchen calls for whole coriander seeds, but I only had ground, so I made do and it was fine.
I started by grinding 1/2 teaspoon fennel seeds in this baby mortar (I've also used my burr grinder but I find that a) it doesn't work as well with small amounts of spices and b) I have a hard time getting the oils from the spices out of the grinder afterwards).
Next, I added: 1 teaspoon ground coriander, 1/2 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes, and 1 teaspoon Kosher salt. I mixed that all together with my mortar and pestle until it was a pretty uniform blend.
I've cooked the carrots two different ways, in the oven and on the stovetop: the first way is probably tastier and the second way is definitely faster, so you do you.
Finish with a sprinkling of roughly chopped parsley.
If this never-ending cold weather has you tired of roasted vegetables, this will wake your taste buds back up and keep your side dish from ever seeming like an afterthought.