5 Ingredients or Fewer

Spicy Cumin Roasted Carrots

February 25, 2011
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
Ingredients
  • 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
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. Serve warm, at room temperature, or pureed.
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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.