Spicy Cumin Roasted Carrots

By apartmentcooker • February 25, 2011 • 0 Comments

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Author Notes: A simple side dish that goes wonderfully with braises. You can also puree it after roasting...it makes a great mash or dip. - apartmentcooker

Serves 2 as a side

1 bunch carrots, peeled and sliced on the bias
3 tablespoons olive oil
1 tablespoon cumin
generous pinch of cayenne
salt and pepper, to taste

Toss the carrots in the olive oil, cumin, salt, and pepper to coat.
Spread in an even layer onto a baking sheet and roast until tender. Serve warm, at room temperature, or pureed.