Roasted Carrots with Cumin recipe

  • ¾ pound carrots, peeled and cut into sticks
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • Salt
  • Pepper

  • Heat the oven to 425˚.
  • Toss the carrots with the olive oil on a baking sheet
  • Sprinkle the cumin seeds over the carrots; add salt and pepper.
  • Roast for about 25 minutes, stirring them once after about 15 minutes, until the carrots are tender and starting to brown.

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