“Spiced Roast Carrots” from “On The Side”

Kirstin: What an incredibly easy way to make carrots that much tastier. These carrots had added cumin, coriander and fennel seeds to make them spicy. I couldn’t find any heirloom carrots despite a cycle to our local farmer’s market (but where I did find the last of some lovely Kent cherries and a gorgeous primula). And there is definitely a knack to slicing long carrots lengthwise! I’m already planning on making these a regular feature of our roast dinners. Delicious.

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“Spiced Roast Carrots” from “On The Side”

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