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Name: Roasted Cumin Carrots
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 lb Carrots * see note; 1/4 c Fresh cilantro finely chopped; 1/2 c Feta cheese crumbled; 2 Cloves garlic finely chopped; 2 tb Ground cumin; 1 ts Black pepper; 1/2 ts Salt; 3 tb olive oil

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INGREDIENTS

3 lb Carrots ; * see note
1/4 c Fresh cilantro ; finely chopped
1/2 c Feta cheese ; crumbled
2 Cloves garlic ; finely chopped
2 tb Ground cumin
1 ts Black pepper
1/2 ts Salt
3 tb olive oil

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 MsRooby@sprintmail.com Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe Digest V1 #546 by Rooby on Apr 03, 1997

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Nutrition

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Serving Size: 1 Serving (258g)
Recipe Makes: 6

Calories: 162
Calories from Fat: 53 (33%)

Amt Per Serving		% DV

	Total Fat 5.9g	8 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.7g
Cholesterol 11.1mg		3 %
Sodium 307.8mg		11 %
Potassium 883.8mg		23 %
Total Carbohydrate 25.2g		7 %
	Dietary Fiber 7.3g	29 %
	Sugars, other 17.9g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 162

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