Roasted Carrots with Cumin

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Roasted Carrots with CuminINGREDIENTS

  • 1 to 1 1/2 pounds carrots, cut into sticks
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons cumin seeds
  • Salt and freshly ground black pepper

DIRECTIONSHeat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.

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