Thread: Cumin Roasted Carrots

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.

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/5½oz 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.