Carrots baked with cumin and coriander

Ingredients:

• 18 thin carrots, unpeeled, tops trimmed
• 3 tablespoons of honey
• 2 tablespoons extra-virgin olive oil
• 1 tbsp coriander seeds, lightly crushed
• 1.5 tsp cumin seeds
• 1 tbsp red wine vinegar

Preparation:

1. Preheat oven to 190°C (375°F). Line a baking sheet with foil. In a large bowl, toss the carrots with honey, olive oil, coriander seeds, cumin seeds, 1 tablespoon salt, and 3/4 teaspoon black pepper. Arrange in a single layer on the prepared baking sheet.
2. Roast the carrots in the oven, stirring halfway through, until tender when pierced with the tip of a sharp knife, 20-25 minutes. Drizzle with vinegar and taste a carrot for salt. Serve immediately.
   
   

   Note

   
   The bitter skin will enhance the flavor of sweet carrots.