5 Ingredients or Fewer

Roasted CuminĀ Carrots

November 12, 2010
0 Stars
  • Serves 4
Author Notes

I love carrots and cumin - this is easy enough to toss together quickly, which is a relief at Thanksgiving when there's a lot going on. —Erin Jeanne McDowell

Ingredients
  • 1 bunch carrots, peeled and sliced on the bias
  • 3 tablespoons olive oil
  • 1 tablespoon ground cumin
  • salt and pepper, to taste
In This Recipe
Directions
  1. Toss the carrots in the olive oil, cumin, salt, and pepper to coat.
  2. Spread in an even layer onto a baking sheet and roast until tender.
  3. Serve warm, at room temperature, or pureed into a dip.

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I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell

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