Cumin-Roasted Carrots Recipe

By carol gorman

Ingredients

• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 3 pounds carrots, peeled and cut into 4x1/2-inch sticks
• 3 tablespoons coconut oil or butter, melted
• 8 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Minced fresh cilantro, optional

Preparation

Step 1

Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed.

Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly.

Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired.
Yield: 12 servings.