Author Notes
A simple side dish that goes wonderfully with braises. You can also puree it after roasting...it makes a great mash or dip. —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
cumin
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generous pinch of cayenne
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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. Serve warm, at room temperature, or pureed.
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