Recipe - Roasted Cumin Carrots

3 pound Carrots, * see note
3 tablespoon Olive oil
2 tablespoon Ground cumin
One half teaspoon Salt
1 teaspoon Black pepper
One fourth cup Fresh cilantro, finely
chopped
2 Cloves garlic, finely
chopped
One half cup Feta cheese, crumbled

*peeled and cut diagonally into 1/2inchthick slices

1. Combine the carrots, olive oil, cumin, salt, pepper, cilantro and
garlic. Mix well, using your hands if necessary to blend ingredients
evenly. Spread in a roasting or jelly roll pan.

2. Roast in a preheated 400degree oven 25 minutes, stirring after 10
minutes. Test the carrots for tenderness.

3. Transfer the carrots to a bowl and stir in the feta. Serve hot or at
room temperature.

From "The Olives Table" by Todd English.

MC formatted 3/29/97 by MsRooby@sprintmail.com

Recipe by: Seattle Times 3/26/97 Posted to MCRecipe Digest V1 #546 by
Rooby MsRooby@sprintmail.com on Apr 03, 1997