Mark Bittman's Roasted Carrots with Cumin...Oh My!

I love roasted vegetables any time of year and carrots are always a staple around here. This recipe is from How to Cook Everything and I was fortunate to come across Mr. Bittman's fantastic dish. His recipe calls for carrots with cumin, but his variations are equally delicious.

ROASTED CARROTS AND CUMIN

1 to 1 1/2 pounds baby carrots, green tops trimmed, or full sized
carrots, cut into sticks
3 tablespoons extra virgin olive oil
2 teaspoons cumin seeds
salt and freshly ground pepper

Heat oven to 425 degrees. Put carrots on baking sheet and drizzle with olive oil, sprinkle over
the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.

Roasted Carrots with Pine Nuts. Omit the cumin. Add 1/4 cup pine nuts in the last 3 or 4 minutes of roasting.

Roasted Carrots with Dates and Raisins. Omit the cumin. Add 1/4 cup 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.

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