Cumin and Piment d'Ville Roasted Carrots
When I learned to cook, I was never given written recipes. The way things were cooked was shared in passing, mostly ending in “do this until you find the right balance.” Since then, I’ve struggled with actually following recipes. I get stressed out about if I’m doing something correctly and probably read it 35 times in the process of making one dish. I’ve tried to provide most other recipes with quantities, but there’s some I’ll challenge you with and leave it up to you to decide your amounts or how flavorful you want something to be. Don’t worry - we’re not giving you a full on technical bake and leaving you with minimal instructions. It’s roasted carrots. You’re going to be fine.
However many carrots you feel like eating
Heat oven to 400 degrees.
Prep the carrots. If they are really big, cut them in half down the long way to start. If not, you can just cut them into 1 inch pieces. Peel them or don't - it's up to you.
Toss in a mixing bowl with a hearty pinch of Smoky Piment d'Ville, ground cumin, olive oil, and salt.
Dump carrots onto baking sheet and spread evenly. Roast in oven for about 25-35 minutes or until soft, but not mushy.
Munch as a side dish, as a starter, or as a snack.