Roasted Carrots with Cumin

All sorts of substitution options. Try dates and raisins! (Refer to source weblink.)

Time:

35 minutes

Serves:

4 people

Ingredients

  • 1 to 1 1/2 pounds carrots, cut into sticks
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons cumin seeds (or substitute fennel seeds if desired)
  • Salt and freshly ground black pepper

Directions

Heat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.

Source:

Mark Bittman

Produce: