Roasted Carrots And Parsnips With Cumin

Recipe Ingredients

1 lb	454g / 16oz	Carrots - peeled, and
		Cut 1/4" slices on the diagonal
1 lb	454g / 16oz	Parsnips - peeled, and
		Cut 1/4" slices on the diagonal
3		Garlic cloves - thinly sliced
2 tablespoons	30ml	Toasted cumin seeds
3 tablespoons	45ml	Honey
1/2 cup	118ml	Olive oil
1/3 cup	78ml	Water
1/2 tablespoon	7.5ml	Freshly-ground black pepper
		Juice of 2 limes
1/2		Mint, leaves only - chopped

Recipe Instructions

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 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6114 broadcast 06-09-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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