INGREDIENTS
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2 bunches carrots, peeled and tops trimmed
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1 red onion, peeled and cut into 8 wedges
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3 tablespoons olive oil
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2 tablespoons red-wine vinegar
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1 tablespoon ground cumin
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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3 tablespoons chopped fresh mint
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Zest of 1 lemon
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