Having a delicious side dish that’s also incredibly easy is the best thing to have in your recipe arsenal. Among the long list of things Alex won’t eat, cooked carrots is nearing the top of the list. I, however, love them.
Roasting carrots is one of the best ways to eat them. They very easy to prep and roasting them really highlights their natural sweetness. The addition of cumin lends them a little savory quality to go with their natural sweetness. This particular crop of carrots was so incredibly sweet that I couldn’t stop eating them. Luckily, the whole batch was mine.
cumin roasted carrots
makes 4 servings
1 bunch carrots (about 2 pounds)
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon sea salt
Preheat the oven to 350 degrees. Halve the carrots lengthwise and lay flat on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with cumin and sea sat. Roast for 30 minutes until fork tender.