1 small bunch Red Dog Farm baby carrots

2 tablespoons olive oil

2 teaspoons cumin

salt and freshly ground black pepper

 

Heat the oven to 425 F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin, salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.