This is a great side-dish for so many things. I’ve used it for fish, beef, chicken…you name it. The natural sweetness of carrots is complimented beautifully with the earthiness of the cumin.

Ingredients

1 bunch of baby carrots, approx. 1 lb.
2 tsp. of ground cumin
olive oil
sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 450°F.
2. Toss the carrots in a non reactive bowl, drizzle with olive oil and add the cumin. The carrots should have a light coating of oil. Don’t drench them.
3. Roast in oven for about 15-20 minutes depending on thickness of the carrots.

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