Cumin Roasted Carrots

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Got these beautiful carrots from our local Food Assembly a few weeks ago.  They were so very pretty, I wanted to show them off.  So I sent photos of them to everyone (receiving a variety of responses in return) and then planned dinner around them: cumin roasted carrots with grilled lamb leg steaks, hummus, tzatziki, salad and pita chips.

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Cumin Roasted Carrots

Allow 2 medium carrots per person (they reduce considerably in size as they cook)

¼ tspn cumin seeds per portion

½ tspn olive oil per portion

Pinch of salt and pepper

  • Heat the oven to 190oC
  • Peel the carrots, half length ways then width ways to make batons. Toss with the oil, cumin and seasoning and place on a baking tray (Don’t crowd).
  • Roast for 30 – 40 mins, turning occasionally, until soft and caramelised.
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2 thoughts on “Cumin Roasted Carrots

  1. yum, nothing better than fresh veggies – luv this time of the year make so many freezer dishes with all the bounty – cabbage rolls, chili, pureed soups – have to try the cumin on carrots with a bit of maple syrup – can u get local maple in your area?

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