Caramelized Cumin-Roasted Carrots

This recipe was given to us by Reese's Mom, who got it from a Culinary workshop, and they claim to have gotten it from Bon Apetit magazine.

Here's what we use, and it's a GREAT way to get in some vitamin C and fiber!  We eat them with the Tahini-Yogurt dip.

Caramelized Cumin-Roasted Carrots

Yield: 6 servings

Nonstick vegetable oil spray

12 medium carrots, peeled, cut on diagonal into ½-inch thick pieces

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1/2 teaspoon salt

1.      Preheat oven to 400°F. Spray a full-sized baking sheet with nonstick spray.

2.      Combine carrots and all remaining ingredients in a large bowl, and toss to coat. Spread in a single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.