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    Cumin Roasted Carrots

    Cumin Roasted Carrots



    Cumin Roasted Carrots-img_6666-jpg

    I made a batch of these carrots this morning. I LOVE roasting veggies--so easy to make and so delicious too.

    This recipe comes from the cookbook Well Fed. I love the addition of cumin and cinnamon...not overpowering with just a hint of something "special"!

    1 lb carrots, peeled/washed and cut into uniform chunks
    1/2 tbsp cumin
    1/2 tsp cinnamon
    1-2 tbsp fat (I used melted coconut oil)
    salt and pepper

    Preheat oven to 425 degrees F
    Simply toss all ingredients together and then lay out on a baking sheet
    Bake for approx 30 minutes, turning the carrots around on the sheet once or twice during the cooking process.

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    Re: Cumin Roasted Carrots

    Cumin Roasted Carrots



    A great little side dish that can be scaled up to suit the numbers, superb served with roast lamb or chicken or as part of a mezze.
    Ingredients

    150g/5˝oz Chantenay carrots, or other small carrots

    drizzle olive oil

    2 garlic cloves, unpeeled

    1 sprig rosemary

    1 tsp cumin seeds

    salt and freshly ground black pepper

    2 tbsp chopped fresh chives, to garnish

    Preparation method

    Preheat the oven to 200C/400F/Gas 6.

    Place the carrots onto a baking sheet, add the garlic cloves, rosemary and cumin seeds and season generously with salt and freshly ground black pepper. Mix together.

    Place in the oven and roast for 10-15 minutes, or until the carrots are tender and golden-brown.

    To serve, transfer the carrots to a serving bowl and garnish with the chopped chives.

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