Ingredients
- 2 pounds carrots (whole, or slice in half lengthwise if your carrots are too wide, 900 grams)
- Olive oil, for roasting
- 2 tablespoons cumin seeds
- 2 to 3 tablespoons butter
- Kosher or sea salt and freshly ground black pepper, to taste
How to Make
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Step 1: Preheat oven to a low oven of 320-degrees F.
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Step 2: Place your carrots on a cookie sheet and roast the carrots with a little olive oil drizzled over them for a good hour. Your carrots should be cooked through (crisp tender is preferred) and caramelized here and there.
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Step 3: Remove from oven and set aside.
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Step 4: To a dry skillet (un-buttered) large enough to fit your carrots (if you don't have a skillet that is large enough, you can repeat the process twice in the same skillet), toast the cumin seeds for a couple of minutes to bring out the cumin flavor.
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Step 5: Add the butter to the pan and add the carrots; toss with the cumin seeds until all ingredients cover carrots evenly.
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Step 6: Season with salt and pepper to taste and serve immediately.
We hope you enjoy this recipe!
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