A recipe from Mark Bittman’s How to Cook Everything (Completely Revised 10th Anniversary Edition).
Ingredients:
1 to 1 1/2 pounds carrots, cut into sticks 3 tablespoons extra virgin olive oil 2 teaspoons cumin seeds Salt and freshly ground black pepper
Preparation:
Heat the oven to 425 degrees. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.
Variations:
Roasted Carrots with Fennel Seeds. Substitute fennel for the cumin.
Roasted Carrots with Pine Nuts. Omit the cumin. Add 1/4cup pine nuts in the last 3 or 4 minutes of roasting.
Roasted Carrots with Sesame. Substitute 2 tablespoons peanut or neutral oil, like grapeseed or corn, and 1 tablespoon dark sesame oil for the olive oil. Substitute up to 2 tablespoons black and white sesame seeds for the cumin; add them in the last 3 or 4 minutes of roasting.
Roasted Carrots with Dates and Raisins. Omit the cumin. Add 1/4cup each golden raisins and chopped dates in the last 10 minutes of roasting. Garnish with chopped nuts, like pistachios, almonds, or walnuts, and a couple tablespoons chopped fresh mint leaves.