Roasted cumin carrots

Yield: 6 Servings

Measure Ingredient
3 pounds Carrots, * see note
3 tablespoons Olive oil
2 tablespoons Ground cumin
½ teaspoon Salt
1 teaspoon Black pepper
¼ cup Fresh cilantro, finely chopped
2 \N Cloves garlic, finely chopped
½ cup Feta cheese, crumbled

*peeled and cut diagonally into ½-inch-thick slices 1. Combine the carrots, olive oil, cumin, salt, pepper, cilantro and garlic. Mix well, using your hands if necessary to blend ingredients evenly. Spread in a roasting or jelly roll pan.

2. Roast in a preheated 400-degree oven 25 minutes, stirring after 10 minutes. Test the carrots for tenderness.

3. Transfer the carrots to a bowl and stir in the feta. Serve hot or at room temperature.

>From "The Olives Table" by Todd English.

MC formatted 3/29/97 by MsRooby@...

Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe Digest V1 #546 by Rooby <MsRooby@...> on Apr 03, 1997

Similar recipes