Red Roasted Carrots (Recipe)
ERIN GLEESON
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Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm!
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For many years Erin worked as a food photographer in New York City, shooting for cookbooks, magazines, top chefs and restaurants, The New York Times Dining section, and The James Beard Foundation. She has also has an MFA in photography from SVA and taught photography to college students at The Fashion Institute of Technology for 4 years. But in the summer of 2011, her husband Jonathan’s new job prompted a move to Northern California (just south of San Francisco) where they found a lovely cabin in the woods. Inspired by local, seasonal ingredients in her weekly CSA box, she now creates “photographic recipe illustrations” that are mostly vegetarian and laid out visually. She hopes to inspire healthy recipe ideas anyone …