Friday, May 20, 2005

Caramelized Cumin-Roasted Carrots

Caramelized Cumin-Roasted Carrots (Adapted from Bon App├ętit)

12 medium to large carrots, peeled and cut on diagonal into 1/2" thick pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons cumin seeds
1 1/2 to 2 teaspoons coarse salt

Preheat oven to 400 degrees.

Lightly coat a large, rimmed baking sheet with nonstick spray.

In a large bowl, add cut carrots, oil, cumin seeds and salt - toss until well combined. Scoop mixture out onto the baking sheet, spreading the carrots out to form a single layer.

Place pan into the oven and roast, turning the carrots over once, until they are tender and lightly caramelized, about 35 to 40 minutes.

Remove from the oven and allow to cool slightly before servings.

Makes about 4 to 6 servings.

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