Roasted Carrots With Cumin.

Roasted Carrots with Cumin


  • 1 1/2 pounds of carrots, each cut on a diagonal into four pieces
  • 2 teaspoons of cumin seeds
  • 1 1/2 teaspoons of chili powder
  • 1 1/2 teaspoons of granulated garlic
  • 2 tablespoons of olive oil
  • salt and freshly ground pepper


  1. Preheat oven to 425 degrees.
  2. Spread out the carrots in a 9×13 inch metal baking sheet. Sprinkle them with the cumin seeds, chili powder, garlic, and olive oil. Add a small pinch of salt and a few grinds of pepper.
  3. Toss everything together to evenly coat the carrots. 
  4. Roast until the carrots are golden and crispy at the edges (for about 33 minutes) using a spatula to toss them halfway through.
  5. Transfer to a platter and serve.

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Lesley Wolman

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