roasted carrots

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.

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About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

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