Roasted CuminĀ Carrots

By Erin McDowell
November 12, 2010
0 Comments


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

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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