Roasted Carrots With Turmeric and Cumin Recipe . These are based on Suzanne Goinâs turmeric-spiced root vegetables from her wonderful new book âThe A.O.C Cookbook.â I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney cooking.nytimes.com
