Name: Cumin-Roasted Carrots
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 tablespoons coriander seeds; 2 tablespoons cumin seeds; 3 pounds carrots, peeled and cut into 4x1/2-inch sticks; 3 tablespoons coconut oil or butter, melted; 8 garlic cloves, minced; 1 teaspoon salt; 1/2 teaspoon pepper; Minced fresh cilantro, optional

Carrots make a super side—they are big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these spiced veggies. —Taylor Kiser, Brandon, Florida

Ingredients

2 tablespoons coriander seeds

2 tablespoons cumin seeds

3 pounds carrots, peeled and cut into 4x1/2-inch sticks

3 tablespoons coconut oil or butter, melted

8 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

Minced fresh cilantro, optional

Instructions

1 Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed.

2 Place carrots in a large bowl. Add coconut oil, garlic, salt, pepper and spices; toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly.

3 Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway through cooking. Sprinkle with cilantro if desired.