Roasted Carrots With Cumin

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Mark Bittman
Nutrition per serving    (USDA % daily values)
CAL
152
FAT
35%
CHOL
0%
SOD
7%

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Ingredients for 4 servings

1 to 1 1/2 pounds baby carrots, green tops trimmed, or full-sized carrots, cut into sticks

3 tablespoons extra virgin olive oil

2 teaspoons cumin seeds

Salt and freshly ground black pepper

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