Roasted Carrots with Cumin

Roasted Carrots with Cumin


  • 1 to 1 1/2 pounds carrots, cut into sticks
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons cumin seeds
  • Salt and freshly ground black pepper


Heat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.

[print-me target=”.post-content”]