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