Recipe - Roasted Carrots And Parsnips With Cumin

1 pound Carrots; peeled, and
Cut 1/4" slices on the
diagonal
1 pound Parsnips; peeled, and
Cut 1/4" slices on the
diagonal
3 Garlic cloves; thinly cut or sliced up
2 tablespoon Toasted cumin seeds
3 tablespoon Honey
One half cup Olive oil
1/3 cup Water
One half tablespoon Freshlyground black pepper
Juice of 2 limes
One half bn Mint; leaves only, chopped

Preheat the oven to 350 degrees. In a medium baking dish, combine the
carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and
pepper. Toss well. Cover and bake for 20 minutes. Remove the cover and
continue baking until the carrots begin to caramelize, about 20 minutes
longer. There should be no liquid remaining in the pan. Sprinkle with the
lime juice and mint and serve hot or cold. This recipe yields 6