No meal is complete without at least one side dish. Luckily, even when you’re using a large roasting pan, there’s almost always enough room in the Sun Oven to squeeze in some veggies. These roasted carrots are the perfect accompaniment to the Chicken Masala recipe in a previous post.
4 medium carrots
2 tablespoons olive oil
1 teaspoon cumin seeds
1/2 teaspoon kosher salt
Spread carrots out on a small (toaster-oven sized) rimmed baking sheet. Toss with oil, cumin seeds and salt. Roast, uncovered, in Sun Oven until soft, 30 to 45 minutes.