Recipe: Cumin-Roasted Carrots + Thanksgiving Guide 2022

Posted by Claire Ragozzino

Following a longstanding tradition on the Vidya Living blog, I’m excited to share another Thanksgiving/winter holiday recipe round! This year’s recipe, Cumin-Roasted Carrots with Carrot Top Gremolata, is Fall favorite from my book Living Ayurveda. This Thanksgiving Day also marks the two year anniversary of the book launch and in celebration of the book’s birthday I’m hosting a fabulous Fall giveaway with friends! The giveaway includes a hardcover copy of my book + Ayurvedic goodies mailed to your door for two lucky winners! The giveaway opens on Monday, November 28th, to be first notified for this special giveaway click here to join the waitlist.

As you’re mapping out your holiday menus this year,  I’ve put together a fun plant-focused holiday recipe guide below from the Vidya Living blog and from other favorite food bloggers — mostly gluten-free, all vegetarian. And don’t forget to check out my past Thanksgiving Guides for more menu ideas: 2013, 2014, 2015, 2016, 2017, 2018, 2019, 2020 & 2021. Yes, there are 9 years of recipe ideas…and this year makes 10! So whether you’re going full veggie this year, or peppering in a few side dishes and desserts, you’ll find dozens of plant-based sweet and savory recipes to enjoy. Buen provecho!

SAVORY
Celeriac Soup with Spicy Nut Sprinkle | Anna Jones
Gold Rush Soup with Crispy Chickpeas | The First Mess
Squash & Radiccio Salad with Pecans | Bon Appetit
Orange Brussels Sprouts | 101 Cookbooks
Blistered Green Beans with Preserved Lemon | Vidya Living
Cumin-Roasted Carrots with Carrot Top Gremolata | Vidya Living (recipe below)
Sweet Potatoes with Tahini Butter | Bon Appetit
Shingled Sweet Potatoes with Harissa | Bon Appetit
Roasted Vegetable & Lentil Salad with Pine Nut Cream | Cannelle et Vanille
Beet Fritters with Beet Green Yogurt | Bon Appetit
Sourdough Galette with Delicata Squash | 101 Cookbooks
Mushroom Bourguignon Pot Pie | The First Mess
Pumpkin Risotto with Crispy Sage | Vidya Living 

SWEET
Mulled Cranberry, Rose & Pear Cider | Vidya Living
Coconut Butter Hot Chocolate | The First Mess
Cider Baked Apples with Cranberries & Pistachios | Cannelle et Vanille
Sweet Potato Muffins with Pecan Streusel | The First Mess
Apple & Hazelnut Linzer Tart | Cannelle et Vanille
Pumpkin Brown Butter Mini Cakes | Cannelle et Vanille

BASICS
DIY Spice Blending / Vidya Living
Homemade Ghee / Vidya Living
Homemade Veggie Stock | The Ktchn
Quick Preserved Lemon / Kitchen Konfidence
Easy Gluten-Free Gravy / Yum Universe
Gluten-Free Sourdough | Aran Goyoaga
Two Dairy-Free Gluten-Free Pie Crusts / Yum Universe
Flaky Gluten-Free Puff Pastry | Aran Goyoaga 

HOLIDAY WELLBEING
Digestive Tips for the Holidays
Navigating Food, Family & Tension Around the Table
Mapping Out A Healthy Holiday
A Breathing Practice for Calming Anxiety

CUMIN-ROASTED CARROTS WITH CARROT TOP GREMOLATA

While this recipe can really be an all-season staple, I get excited in summer and early fall to find vibrant colorful carrots at the market with their long leafy greens intact. If you’re buying them with their leafy tops, save these to add into a gremolata, pesto, or simple veggie broth. The fresh herb-and-bitter-greens gremolata make this dish a great addition for pitta and kapha. When roasted, carrots become sweet and grounding for vata.

Cumin-Roasted Carrots
6 whole carrots, green tops intact
1 tablespoon olive oil
1 teaspoon maple syrup
1 teaspoon cumin seeds
Pinch of salt

Preheat the oven to 425°F. Scrub and rinse the carrots well. Remove the green tops and set aside for the gremolata. Slice carrots in half lengthwise. Spread across a parchment-lined baking sheet. Sprinkle with olive oil, maple syrup, cumin seeds, and salt. Roast in the oven for 20–25 minutes, or until tender and slightly crispy on the edges. Serve warm alongside your favorite balanced bowl or as a side dish with carrot top gremolata.

Carrot Top Gremolata
1 cup roughly chopped carrot tops
½ cup roughly chopped parsley
½ cup mint
½ cup pumpkin seeds, or pistachios
¼ teaspoon salt
2 tablespoons lime juice
¼ teaspoon ground cumin
½ cup olive oil

Combine the carrot tops and herbs in a food processor. Pulse until broken down. Add the pumpkin seeds, salt, and lime juice. Blend again until well combined and smooth. Last, add the olive oil and pulse a few times to incorporate. Taste and adjust seasonings. Store in an airtight jar in the fridge for up to 3 days until ready to use.

Prep: 10 minutes
Cook: 25 minutes
Yield: 4 servings

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Recipe from Living Ayurveda: Nourishing Body & Mind through Seasonal Recipes, Rituals and Yoga © Claire Ragozzino, 2020. Photographs copyright © Claire Ragozzino. Reprinted by permission of the publisher, Roost Books. Available wherever books are sold. www.roostbooks.com.