Recipe
Caramelized Cumin-Roasted Carrots
Time: 45 minutes
Yield: 6 servings
| Olive oil spray (or ½ tablespoon oil) 12 medium to large carrots, peeled, cut on diagonal into ½-inch-thick |
|
| pieces 2 tablespoons extra-virgin olive oil |
1½ teaspoons cumin seeds 1-2 teaspoons coarse kosher salt |
Preheat the oven to 400°F. Prepare a large rimmed baking sheet with a thin layer of oil.
Combine carrots and all remaining ingredients in a large bowl; toss to coat. Spread in a single layer on the prepared baking sheet.
Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.
Notes
Amount of salt depends on your preference. Note that if you use table salt, you will need to reduce greatly--probably to ½ teaspoon.
Adapted from Bon Appetit, February 2010