(inspired by Smitten Kitchen)
I know, I’m obsessed..with fall! Just wait until I start talking about Thanksgiving and my search for the perfect pumpkin pie! If only I had all day to accomplish that quest!
But for now, simply beautiful roasted carrots (from the market, of course!!) www.eatlocal.org
Cut carrots into double bite size piece
Toss them in 1 tbsp olive oil, a squeeze of lemon juice, 1/4 tsp cumin, salt and pepper
Roast for 30 mins at 400F