Roasted Cumin Carrots

November 12, 2010

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 McDowell

Serves: 4


  • 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


  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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