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Roasted Cumin Carrots

Roasted Cumin Carrots
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 400° F.
  2. On a rimmed baking sheet, combine the carrots, 2 tablespoons of the oil, the pine nuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread into a single layer. Roast until the carrots are tender, about 30 minutes.
  3. Meanwhile, segment the orange by cutting away the peel and white pith. Next, cut on both sides of each segment, freeing the segments from the membrane. Place the segments in a bowl then squeeze the membranes over them to extract any remaining juice. Stir in the cumin, scallions, and the remaining oil.
  4. Arrange the carrots on a platter and spoon the orange mixture over the top. Serve hot or at room temperature.
By December, 2007

Nutritional Information

  • Per Serving
  • Calories 238Calories From Fat 64%
  • Fat 17g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 354mg
  • Carbohydrate 23g
  • Fiber 6g
  • Sugar 11g
  • Protein 3g
What does this mean? See Nutrition 101 .

Quick Tip

Apple and paring knife
Use a paring knife to cut fruits and vegetables.

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