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)

Ingredients

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

Details

Servings 2
Adapted from foodnetwork.ca

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