Makes: 4 servings
Time: 35 minutes
Sweet and totally delicious, with many wonderful variations possible. Other vegetables you can use: parsnips, turnips, sweet potatoes, or winter squash. Recipe from How to Cook Everything.
1 to 1 1/2 pounds baby carrots, green tops trimmed, or full-sized carrots, cut into sticks
3 tablespoons extra virgin olive oil
2 teaspoons cumin seeds
Salt and freshly ground black pepper
1. Heat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.
Roasted Carrots with Fennel Seeds. Substitute fennel for the cumin.
Roasted Carrots with Pine Nuts. Omit the cumin. Add 1/4 cup pine nuts in the last 3 or 4 minutes of roasting.
Roasted Carrots with Sesame. Substitute 2 tablespoons peanut or neutral oil, like grapeseed or corn, and 1 tablespoon dark sesame oil for the olive oil. Substitute up to 2 tablespoons black and white sesame seeds for the cumin; add them in the last 3 or 4 minutes of roasting.
Roasted Carrots with Dates and Raisins. Omit the cumin. Add 1/4 cup each golden raisins and chopped dates in the last 10 minutes of roasting. Garnish with chopped nuts, like pistachios, almonds, or walnuts, and a couple tablespoons chopped fresh mint leaves.