Roasted Carrots With Cumin

1. 1

   1. Heat the oven to 425u00b0F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.

2. 2

   Roasted Carrots with Fennel Seeds. Substitute fennel for the cumin.

3. 3

   Roasted Carrots with Pine Nuts. Omit the cumin. Add 1/4 cup pine nuts in the last 3 or 4 minutes of roasting.

4. 4

   Roasted Carrots with Sesame. Substitute 2 tablespoons peanut or neutral oil, like grapeseed or corn, and 1 tablespoon dark sesame oil for the olive oil. Substitute up to 2 tablespoons black and white sesame seeds for the cumin; add them in the last 3 or 4 minutes of roasting.

5. 5

   Roasted Carrots with Dates and Raisins. Omit the cumin. Add 1/4 cup each golden raisins and chopped dates in the last 10 minutes of roasting. Garnish with chopped nuts, like pistachios, almonds, or walnuts, and a couple tablespoons chopped fresh mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.