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.


About cheflaury

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

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