CARROTS - Roasted Cumin Carrots

By Unblond1

Laura Calder. She served these as an accompaniment to Crushed Chickpeas with Olives (with a sauteed halibut steak in beurre noisette)

Ingredients

• 4 slender carrots
• 1 tbsp. Olive oil, for drizzling
• 1 teaspoon cumin seed, lightly crushed
• Salt and pepper

Preparation

Step 1

Heat oven to 400°F. Slice the carrots lengthwise, leaving a bit of green top attached, for looks. Toss on a baking sheet with the olive oil, crushed cumin seed, salt and pepper. Roast until tender and golden-edged, about 30 minutes, depending on their size. They should be slightly crinkly and golden-edged.

2 Servings

Calories 104.9
Total Fat 7.4 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 70.6 mg
Potassium 338.4 mg
Total Carbohydrate 10.0 g
Dietary Fiber 2.9 g
Sugars 4.6 g
Protein 1.2 g