5 Ingredients or Fewer

Roasted CuminĀ 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
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 carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.