Love roasted root vegetables? Who doesn’t!
Turn a humble bag of carrots into delicious roasted carrots, spiced and fragrant with cinnamon, cumin and ginger.
RECIPE: CUMIN-SPICED ROASTED CARROTS
1. PREHEAT the oven to 400°F.
2. DICE the carrots into ½-inch thick pieces. Leave the skin on as desired.
2. MIX all ingredients together and bake at 400°F for 15-20 minutes, or until golden brown.
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Its botanical family, Apiaceae, is also known as the celery or carrot family, a family of mostly aromatic plants with hollow stems.
Caraway and dill are also members of the family.
Cumin grew wild from the east Mediterranean to India, and is common in the cuisines of those areas. Seeds excavated in Syria have been dated to the second millennium B.C.E. Cumin seeds are also found in ancient Egyptian archaeological sites.
Flavorful and aromatic, cumin was popular throughout the ancient world.
Cumin was brought to the New World by Spanish and Portuguese colonists, and has become a popular ingredient in Latin American cuisines.
Several different varieties of cumin are cultivated today, the most popular of which are are black and green cumin.
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