14 carrots, peeled
4 tablespoons good olive oil
1 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoons freshly ground black pepper
3 tablespoons minced fresh Italian parsley
Heat the oven to 400
1. If the carrots are thick, cut them in half lengthwise. Slice the carrots diagonally in 1 1/2-inch-thick slices. Toss them in a bowl with the olive oil, salt, cumin and pepper. Transfer to a baking pan and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley, season to taste, and serve.