Thursday, February 11, 2010

Roasted Cumin Carrots

We had this with Easy Chicken Masala. The carrots were wonderfully sweet and flavorful. If you are unsure what to do with the big bunches of carrots we've been getting in our CSA boxes, this is a great start---a recipe uses 12 medium-large carrots! This will serve 4 - 6, depending on how much the people eating like carrots.

Roasted Cumin Carrots
from Bon Appetit

12 medium-large carrots, peeled, cut on diagonal into 1/2" thick pieces
2 T extra virgin olive oil
1 1/2 t cumin seeds
2 t coarse salt

Combine carrots and all remaining ingredients in a large bowl. Toss to coat. Spread in single layer on large rimmed baking sheet coated with cooking spray. Roast carrots in preheated 400 degrees oven until tender and lightly caramelized, turning carrots over once, 35 - 40 minutes.

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