Monday, March 9, 2015


4 carrots
2 small sweet potatoes, thickly sliced
3 tablespoons butter, melted
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1 teaspoon cumin seeds
1/4 cup honey
2 tablespoons coarsely chopped fresh flat-leaf parsley

1.  Preheat oven to 425*F (400*F convection).

2.  Cut carrots into 1 1/2-in pieces.  Cook carrot and sweet potatoes in large saucepan of boiling water 5 minutes; drain.

3.  Combine butter, oil, cumin, seeds and honey in small bowl.  Place vegetables on oiled wire rack over large baking dish.  Brush vegetables with honey-spice mixture.  Roast, uncovered, about 20 minutes, brushing with remaining honey-spice mixture, until vegetables are tender.

4.  Serve vegetables sprinkled with parsley.

Prep & Cook Time:  45 minutes
Serves:  4

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