{"id":30478,"date":"2013-11-17T22:09:08","date_gmt":"2013-11-18T03:09:08","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=30478"},"modified":"2013-11-17T22:09:08","modified_gmt":"2013-11-18T03:09:08","slug":"roasted-cumin-carrots%e3%82%af%e3%83%9f%e3%83%b3%e9%a2%a8%e5%91%b3%e3%83%ad%e3%83%bc%e3%82%b9%e3%83%88%e3%82%ad%e3%83%a3%e3%83%ad%e3%83%83%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=30478&lang=en","title":{"rendered":"Roasted Cumin Carrots
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\"27\"<\/a><\/p>\n

Roasted Cumin Carrots<\/strong><\/p>\n

The carrot is one of the vegetables I almost always have in my kitchen. I don’t know why because it’s not particularly my favorite vegetable, but when I don’t see the orange color in my fridge, it makes me somewhat nervous. I was in a mood for roasted vegetables, but it was the end of the week and I really didn’t have many vegetables. And then I saw a big bag of carrots in the corner of the vegetable box and I decided to roast a bunch of them. After drizzling some canola oil, I sprinkled cumin as well as salt and pepper, and I roasted them. They were so good as they were, but I dressed them with mustard dressing and sprinkled green onion and cilantro. Yum!!<\/p>\n

Roasted Cumin Carrots: carrots, canola oil, salt, pepper, cumin, mustard dressing (Dijon mustard, cane sugar, white vinegar, canola oil, salt, pepper), green onion, cilantro <\/p>\n

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\"29\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Roasted Cumin Carrots The carrot is one of the vegetables I almost always have in my kitchen. I don’t know why because it’s not particularly my favorite vegetable, but when I don’t see the orange color in my fridge, it makes me somewhat nervous. I was in a mood for roasted vegetables, but it was […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,28],"tags":[],"class_list":["post-30478","post","type-post","status-publish","format-standard","hentry","category-root-vegetable","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30478","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30478"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30478\/revisions"}],"predecessor-version":[{"id":30491,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30478\/revisions\/30491"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30478"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30478"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}