I love the way carrots taste. I also happen to think they make every plate prettier.
½ pound baby carrots, whole
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon ground cumin
2 tablespoons pecans, coarsely chopped
Preheat the oven to 400 degrees. Grease a 1-quart baking dish. In a medium bowl combine the carrots, olive oil, salt, black pepper, and cumin. Spread in the baking dish. Roast for 20 minutes, add the pecans, and continue to roast for 10 minutes or until the carrots are tender.
Makes 2 servings.
Note: This recipe can be doubled.