Cumin Roasted Carrots
The week before last I made my monthly run to BJ’s, our mammoth wholesale club, where I stumbled upon these adorable gourmet baby carrots. I had to have them. They were so cute. They were the real McCoy too–as in true baby carrots. Not those mature, often tasteless “baby-cut” imposters they sell in damp plastic bags at the grocery store.
As soon as I got home and before I even unloaded the car, I grabbed the two pound bag of carrots and ran inside to get them going. Within a few seconds, I had those babies perfectly aligned on a large baking sheet with nothing more than a drizzle of olive oil and a dash of salt, pepper and cumin. I slid the pan into a hot oven. And within mere minutes, I had a lovely pan of additively sweet (candy-like), slightly smoky, crispy/tender roasted carrots calling my name. I could have polished off the entire tray. But I resisted knowing full well my oldest daughter Chandler would appreciate them just as much as I did. That she did!
Cumin Roasted Carrots Recipe
Print Recipe
1 pound fresh Gourmet Baby Carrots (or 1 pound regular carrots, peeled and trimmed)
3 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper to taste
Preheat oven to 400 degrees. Lightly grease a large rimmed baking sheet with cooking spray. Place carrots on baking sheet and drizzle with olive oil. Season with cumin and salt and pepper to taste; toss to coat. Roast in the oven until browned and tender, about 30 minutes. Serve warm. Makes 4 servings.
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