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.