by apartmentcooker
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apartmentcooker's Notes:
1 bunch carrots, peeled and sliced on the bias Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1 tablespoon cumin Ask a question about this ingredient
generous pinch of cayenne Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
Toss the carrots in the olive oil, cumin, salt, and pepper to coat.
Ask a question about this stepSpread in an even layer onto a baking sheet and roast until tender. Serve warm, at room temperature, or pureed.
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Nozlee is the Assistant Editor of Food52.
