| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | English | Seattle tim, Vegetables | 6 | Servings |
INGREDIENTS
| 3 | lb | Carrots, * see note |
| 3 | tb | Olive oil |
| 2 | tb | Ground cumin |
| 1/2 | ts | Salt |
| 1 | ts | Black pepper |
| 1/4 | c | Fresh cilantro, finely chopped |
| 2 | Cloves garlic, finely chopped | |
| 1/2 | c | Feta cheese, crumbled |
INSTRUCTIONS
*peeled and cut diagonally into 1/2-inch-thick slices 1. Combine the carrots, olive oil, cumin, salt, pepper, cilantro and garlic. Mix well, using your hands if necessary to blend ingredients evenly. Spread in a roasting or jelly roll pan. 2. Roast in a preheated 400-degree oven 25 minutes, stirring after 10 minutes. Test the carrots for tenderness. 3. Transfer the carrots to a bowl and stir in the feta. Serve hot or at room temperature. >From "The Olives Table" by Todd English. MC formatted 3/29/97 by [email protected] Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe Digest V1 #546 by Rooby <[email protected]> on Apr 03, 1997
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