Spicy Cumin Roasted Carrots

By • February 25, 2011 0 Comments

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 McDowell


Serves 2 as a side

  • 1 bunch carrots, peeled and sliced on the bias
  • 3 tablespoons olive oil
  • 1 tablespoon cumin
  • generous pinch of cayenne
  • salt and pepper, to taste
  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. Serve warm, at room temperature, or pureed.

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