Caramelized Cumin-Roasted Carrots

This is a stunning side dish! The cumin seeds develop such a deep flavor when you roast them, and it compliments the sweetness of the carrots perfectly. This one impressed everyone at the dinner table - I should have doubled the recipe! I'll definitely be making this again and again.

Caramelized Cumin-Roasted Carrots
Bon Appétit February 2010

yield: 6 servings

Nonstick vegetable oil spray
12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons cumin seeds
2 teaspoons coarse kosher salt

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.

Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.

MacGourmet Rating: 5 Stars

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