Contributed by (Recipe adapted from “Mostly Food Stuffs” at http://mostlyfoodstuffs.blogspot.com)

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Ingredients

2 lb Carrots, peeled and cut on the diagonal into 1" chunks
1/4 C Olive oil, divided
1 tsp ground Cumin
1 large bunch Chard, coarsely chopped (stems included)
1 clove Garlic, pressed
zest and juice of 1 Lemon
Salt and Pepper
1/2 large bunch flat-leaf Parsley, chopped

Instructions

Preheat the oven to 400°F. Toss the carrots in a baking dish with 1 Tbs of the olive oil, and sprinkle with cumin and a few pinches of salt. Stir to coat the carrots with the oil and seasonings. Roast, stirring occasionally, until the carrots are soft and caramelizing on the edges, about 25-30 minutes (adjust the time depending upon how well-caramelized you like your carrots). Remove from the oven and set aside.

While the carrots are roasting, steam the chard in a steamer basket until wilted and soft, about 5-10 minutes. If you don't have a steamer basket, you can just simmer the chard for a few minutes in a large pot of boiling water, then drain well. Set aside.

Meanwhile, make the dressing: mix together the remaining olive oil, garlic, and lemon juice and zest, and season with salt and pepper to taste.

Place the carrots on a serving dish, top with the chard and parsley, and then pour the dressing over everything. You can toss to combine, or leave as is, like a composed salad. Serve warm. It's even nicer as the flavors sit and combine.

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