I prefer my spring carrots oven roasted, as it is the perfect way to get them sweeter and tender.

In this recipe, I add some crunch and aroma by adding whole cumin seeds, which I toasted earlier to release their oils and fragrance. Honey, olive oil and cumin spice are perfect match for new carrots recipe to start this spring.

INGREDIENTS:

½ pound carrots cleaned and peeled

1-tablespoon honey

1-tablespoon olive oil

Salt and pepper to taste

½ tablespoon cumin seeds

STEPS:

Preheat oven to 375 degree.

In sheet pan, toss carrots with olive oil, salt, pepper, honey and toasted cumin seeds and roast for about 25 minutes or until tender, turning one time.

Cooking time may be less or longer, it depends on the size of the carrots.