2 pounds mixed colored baby carrots with tops, peeled
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Kosher salt and freshly ground black pepper
2 tablespoons roughly chopped fresh dill
Preheat the oven to 400 degrees F.
Toss the carrots on a rimmed baking sheet with the oil, cumin, coriander, 1 teaspoon salt and a few grinds of pepper until the carrots are well coated. Spread out in a single layer and roast until tender, stirring the carrots about halfway through the cooking time, about 40 minutes. Transfer the carrots to a serving platter and sprinkle with the dill.
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