Friday, January 21, 2011

Roasted Carrots with Cumin

I love me some cumin!


2 pounds fresh carrots, cut into 3-inch long sticks (don't cheat and buy the baby carrots, the fresh ones have WAY more flavor)


3 t. cumin seed

1/2 t. salt

1/4 t. pepper

Heat the oven to 425*.

Put the carrots in a 15x10x1 inch pan. Drizzle with the olive oil; sprinkle with the cumin seed, salt and pepper;

Roast 25-35 minutes or until the carrots are tender and browning; Serve hot, warm or at room temperature.

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