- ¾ pound carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- Heat the oven to 425˚.
- Toss the carrots with the olive oil on a baking sheet
- Sprinkle the cumin seeds over the carrots; add salt and pepper.
- Roast for about 25 minutes, stirring them once after about 15 minutes, until the carrots are tender and starting to brown.