Roasted Carrots with Cumin

From http://inthekitchenwithkath.com

(Adapted from Mark Bittman’s How to Cook Everything)

Serves 2 (easily doubles)

¾ pound carrots, peeled and cut into sticks

1 tablespoon olive oil

1 teaspoon cumin seeds

Salt

Pepper

1. Heat the oven to 425˚.

2. Toss the carrots with the olive oil on a baking sheet.

3. Sprinkle the cumin seeds over the carrots; add salt and pepper.

4. Roast for about 25 minutes, stirring them once after about 15 minutes, until the carrots are tender and starting to brown.