Created by ForeverMama on May 12, 2017
Step 1: Preheat oven to a low oven of 320-degrees F.
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.
Step 3: Remove from oven and set aside.
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.
Step 5: Add the butter to the pan and add the carrots; toss with the cumin seeds until all ingredients cover carrots evenly.
Step 6: Season with salt and pepper to taste and serve immediately.