http://www.MelJoulwan.com/2011/01/13/cumin-roasted-carrot-coins/

So here’s a thing: I don’t particularly like carrots. And I especially don’t enjoy them raw.

I’ll eat them, but not with relish. Snap peas and jicama and pepper strips? I’ll devour those raw with a smile on my face.

But there’s something about raw carrots that just leaves me cold.

However, carrots are packed with nutrients and, honestly, it’s the time of year when a big bunch of gorgeous organic carrots — complete with frilly green tops — show up almost every week in my Farmhouse Delivery.

Which got me thinking: can I do something to the carrots to make them enjoyable?

And you know what I thought: cumin!

Carmelized on the outside, tender on the inside, and infused with the earthy tang of cumin, these roasted carrots are totally worth eating. Go ahead: make like Bugs and chomp into ’em.

Cumin-Roasted Carrots

Serves 2-4 | Prep 5 minutes | Cook 20 minutes