Carrots and Cumin
Carrots and Cumin
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  • 5 cups (650 g) large carrots, cut into slices inch (1 cm) thick
  • 3 tbsp (45 ml) olive oil
  • 1/2 tsp cumin seeds
  • 1 pinch cayenne pepper
  • 1 tsp (5 ml) white wine vinegar
  • 2 long orange zests shaved with a vegetable peeler
  • 2 tbsp cilantro leaves
  • Preparation
  • With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
  • On the prepared sheet, toss the carrot slices with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Spread evenly in one layer.
  • Bake for 45 minutes or until the carrots are tender and lightly browned. Let cool completely.
  • Meanwhile, in a small skillet over medium heat, dry roast the cumin seeds until fragrant. Grind with a mortar and pestle or spice grinder.
  • In a bowl, combine the carrots, cumin and the remaining oil and ingredients. Adjust the seasoning.
  • Description
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