PHOTOGRAPH BY MARK LOADER | STYLING BY LEAH HOLZEL
Good hot or warm, the earthy warmth of cumin and a light-brown sugar glaze takes roasted carrots to a whole new level. If you have new slender carrots with the fronds, remove the fronds, leaving a bit of the green stem for a nice look.
Cumin-Roasted Carrots
Ingredients
- 2 pounds slender new carrots, or larger carrots
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1½ teaspoons cumin seeds
- Kosher salt and freshly ground black pepper
- 2 –3 tablespoons brown sugar
Instructions
- Preheat the oven to 400°. Lightly oil a rimmed baking sheet.
- Peel and trim the carrots. If using larger carrots, peel and cut diagonally into 3-inch pieces, and halve the thicker pieces lengthwise.
- Place carrots in a bowl with the oil, lemon juice, and cumin seeds, plus salt and pepper to taste. Toss to coat, and then arrange in a single layer on the oiled baking sheet.
- Roast for 30 to 35 minutes, gently stirring once or twice, until tender and a little browned.
- Sprinkle the carrots with the brown sugar and mix well, scraping up any cumin seeds from the bottom of the pan. Roast 8 to 10 minutes longer, until glazed. Serve warm or at room temperature.
