Roasted Carrots with Cumin and Orange Zest
2 pounds carrots*, peeled (if desired)
2 Tbsp. olive oil
½ tsp. kosher or sea salt
Several grinds of fresh black pepper
1-1/2 tsp. cumin
2 tsp. orange zest
Heat oven to 425° F.
Cut carrots into even, thick pieces, either coins or batons. In a bowl, combine carrots, oil, salt, and pepper.
Place parchment paper on a rimmed baking sheet. Add carrots on top of paper, and cover pan with foil.
Bake for 15 minutes and then remove foil. Put pan back in oven for another 30 minutes, stirring twice while cooking, until the carrots are a bit browned. Remove from oven and stir in cumin and orange zest. Transfer to serving dish and keep warm.