Carrots Roasted with Cumin

Carrots roasted with cumin is an easy springtime treat, especially if you have baby carrots. The quality of the dish is totally dependent on the quality and flavor of the carrots, so early-season or late-season fresh-from-the-garden works best. Leftover roasted carrots make a wicked-good sandwich served room temperature on fresh crusty bread.

Salt & pepper
Olive oil

Preheat oven to 400. If the carrots are young, no need to peel. If they are thick, cut in half lengthwise or into sticks, otherwise leave whole with 1/2″ of the green tops remaining. Coat lightly with olive oil, sprinkle with salt and pepper and whole cumin seeds (fennel seeds are an interesting variation, and if the carrots are really good, nothing-at-all is spectacular), and roast until carrots are tender and beginning to brown invitingly.

At the end, a tiny squeeze of lemon gives an interesting twist, especially if the carrots are destined for use in a sandwich.

NOTE: coating the carrots with a light gloss of oil insures that their surface will reach the temperature the oven is set to; otherwise, they will only heat to about 212 degrees, the evaporation point of water, and will go limp before they can brown attractively and develop their sugars and other good stuff.

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