Roasted Carrots with Cumin and Coriander
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I'm normally not a huge fan of carrots. Memories of carrot sticks, huge chunks of bland sauteed carrots and too sweet flavors have clouded my carrot opinion. But I was inspired by Yotam Ottolenghi's Honey Roasted Carrots which seemed like a happy combination of savory spices along with sweet honey.
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Peel carrots and then slice in half. Slice again lengthwise so you have small carrot sticks.
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Combine carrots with honey, olive oil, cumin, coriander, salt and pepper. Add sprigs of fresh thyme before roasting.
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Roast at 400 degrees for 25 minutes or until carrots have begun to brown. I like my carrots crispy, so I baked for a bit longer. Serve with other roasted vegetables or a grain salad.
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