Thursday, August 5, 2010

Roasted Carrots with Cumin Seeds

Who can resist rainbow carrots?

Okay, possibly large portions of the population. But so far anyway, not me.

1 bunch whole carrots, brushed clean and with stems removed
Olive oil
Cumin seeds

Preheat the oven to 425 degrees.

Coat a small roasting pan with a little olive oil (I use what appears to be a nonstick loaf pan...although I have definitely never used it to bake, so for all I know it could be some sort of pudding mold or a playpen for cupcakes. In any event, it makes a good carrot-roasting pan because it's the perfect length and keeps the carrots crowded together, which prevents them from drying out).

Add the carrots to the pan, brush with olive oil, and set them in the oven to roast. After 20 minutes, take them out, sprinkle lightly with cumin seeds, turn them gently, and sprinkle again. Roast for another 10-30 minutes, turning every 10 minutes or so, until the thickest part of the carrot is tender (total roasting time will depend on how thick your carrots are). Sprinkle with a little salt, and serve.

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