Carrots are sweet, sure. But when you roast them with honey, cumin, and a pinch of chili, they become earthy, spicy, and almost tropical. The sweetness of the carrots plays off the salmon’s richness in a way that makes you question why you ever ate plain rice. Rice is a boring friend; carrots are the fun, slightly risky cousin.
Pro tip: make extra, because you will eat them straight from the pan. Don’t act like you won’t. I saw you do it last Tuesday.
