Roasted Carrots with Cumin

By Kath Dedon

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This recipe is definitely a keeper! I was looking for something different to do with carrots and turned to Mark Bittman’s How to Cook Everything. I was intrigued by Roasted Carrots with Cumin. The recipe was so simple, but I had never thought of pairing carrots with cumin seeds. The carrots were a delicious side dish with leftover Slow Cooker “Barbecued” Pork Roast.

We ate the carrots hot, but they can also be served at room temperature—a great make-ahead dish.

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(Adapted from Mark Bittman’s How to Cook Everything)

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(print the recipe)

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Serves 2 (easily doubles)

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¾ pound carrots, peeled and cut into sticks

1 tablespoon olive oil

1 teaspoon cumin seeds

Salt

Pepper

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1. Heat the oven to 425˚.

2. Toss the carrots with the olive oil on a baking sheet.

3. Sprinkle the cumin seeds over the carrots; add salt and pepper.

4. Roast for about 25 minutes, stirring once after about 15 minutes, until the carrots are tender and starting to brown.