Laura Calder's Roasted Cumin Carrots
By Unblond1
She served these as an accompaniment to Crushed Chickpeas with Olives (with a sauteed halibut steak in beurre noisette)
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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.
*NUTRITION:*
* Calories - 84
* Fat - 7.4
* Sat Fat - .9
* Carbs - 5.3
* Fibre - 1.5
* Protein - .7