All sorts of substitution options. Try dates and raisins! (Refer to source weblink.)
Roasted Carrots with Cumin
- 1 to 1 1/2 pounds carrots, cut into sticks
- 3 tablespoons extra virgin olive oil
- 2 teaspoons cumin seeds (or substitute fennel seeds if desired)
- 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 and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.