Cumin Roasted Carrots with Hummus
1 pound slender rainbow carrots with tops, about 2 bunches
2 tablespoons olive oil
1/2 teaspoon garlic powder
2 teaspoons cumin seeds
1 teaspoon kosher salt
1 handful cilantro leaves, for the garnish
Preheat the oven oven to 425F. Chop off the tops of the carrots, leaving about an inch of the greens. Peel the carrots, then slice them in half to get them all to a relatively uniform thickness; keep only the thinnest of carrots whole. You may need to quarter larger carrots.
Line a baking sheet with parchment paper. Place the carrots on the pan, then drizzle with the olive oil and sprinkle with the garlic powder, cumin seeds, and kosher salt. Mix with your hands until the carrots are evenly coated.
Bake the carrots 20 to 30 minutes or until tender, stirring once. (The bake time will depend on the thickness of the carrots; to assess doneness, prick one of the larger carrots with a fork.)
Make the 5-Ingredient Classic Homemade Hummus.