Roasted Cumin Carrots

1. 1

   Heat oven to 400u00b0 F.

2. 2

   On a rimmed baking sheet, combine the carrots, 2 tablespoons of the oil, the pine nuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread into a single layer. Roast until the carrots are tender, about 30 minutes.

3. 3

   Meanwhile, segment the orange by cutting away the peel and white pith. Next, cut on both sides of each segment, freeing the segments from the membrane. Place the segments in a bowl, then squeeze the membranes over them to extract any remaining juice. Stir in the cumin, scallions, and the remaining oil.

4. 4

   Arrange the carrots on a platter and spoon the orange mixture over the top. Serve hot or at room temperature.

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