Hello, second week of school. I’m settled back at school in Illinois, where I’m reconnecting with friends and starting to study. So far I love living in a house with my six best friends. All six of us are rational and considerate, so we’ll never have conflict. Stop laughing. I know we’ll have disagreements, but for now we’re on top of the world finding each other and the house.
I know the transition to fall vegetables has begun, since I saw Brussels sprouts at the farmers market last weekend. That being said, it’s time to roast carrots. This is the simplest side you’ll make, but it looks fancy and delicious.
1 bunch carrots (about 15 medium sized)
2 tbsp olive oil
1 tbsp cumin
Salt and pepper
Heat oven to 450 degrees. Arrange carrots on jelly roll pan in a single layer and coat with olive oil. Sprinkle cumin, salt, and pepper on carrots. Roast carrots in oven, turning once, for 35-40 minutes, or until carrots are soft.