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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cumin Roasted Carrots Recipe

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This recipe for Cumin Roasted Carrots is from From One Kitchen to Another Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh carrots
1/2 tbsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. black pepper
1 1/2 tbsp. coconut oil (or olive oil)
1/2 fresh lemon (optional)
a few leaves of fresh parsley or mint for garnish (optional)
Directions:
Directions:
Preheat oven to 400ºF. Cover large baking sheet with parchment paper. Wash and peel the carrots, then cut them lengthwise into thin strips. Toss them in a large bowl. If using coconut oil, melt it in microwave. Mix cumin, cinnamon, salt and pepper into the oil. Pour the seasoned oil over the carrots and toss to evenly coat. Spread carrots on baking sheet in a single layer and roast for 15-20 minutes until tender and slightly browned. Remove from oven and squeeze fresh lemon juice over the top. Sprinkle with fresh herbs.

 

 

 

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