Cumin and Piment d'Ville Roasted Carrots
Boonville Barn Collective
5 minutes
35 minutes
Side
When I learned to cook, I wasn't given written recipes. Methods were shared in passing, mostly ending in “do this until you find the right balance.” Here's one of those recipes. But don't be nervous - it’s just roasted carrots. You’re going to be fine.
Ingredients
However many carrots you feel like eating
Ground Cumin
Salt
Olive Oil
Directions
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. I have a preference to tournade the carrots. Peel them or don't - it's up to you.
Toss in a mixing bowl with a hearty does 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.
