Roasted Carrots
5 carrots, peeled and cut into 1/2 circles
1 t. olive oil
1/2 t. coarse salt
1 T. fresh rosemary, snipped into small pieces
1/2 t. ground cumin
Toss the above together and spread out single layer on a sprayed baking
sheet. Bake at 435 degrees for 25 minutes or until tender and lightly
browned.
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