Friday, November 20, 2009

Roasted Carrots with Cumin p. 278

Ingredients: carrots, olive oil, cumin, salt and pepper.

Cumin is a not familiar with until I began cooking from this book. I am so thankful to Mark Bittman for introducing us. Cumin is one of my now most used spices and it works wonderfully with carrots.

Mark Bittman suggest roasting your carrots, cut into slices, on a cookie or baking sheet. I was using my big oven at a lower temperature, so I put the carrots in a smaller pan that fit into our small oven.

Either way, roasted carrots with cumin are delicious.

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