Cumin roasted carrots

• 1 tablespoon 
  cumin seeds
• 5 cups 
  sliced carrots, 1/4-inch thick
• 1/2 
  medium white onion, minced
• 2 tablespoons 
  olive oil
• 1/2 teaspoon 
  sea salt
• 1/4 teaspoon 
  black pepper
• 2 tablespoons 
  lemon juice

INSTRUCTIONS

1. In a small skillet, heat the cumin seeds over medium heat until fragrant, 2 to 3 minutes. Place in a spice grinder or use a mortar to grind the cumin seeds into a powder. (You should have 1 scant tablespoon of ground cumin.)
2. Preheat oven to 375°F. In a roasting pan, combine the sliced carrots, minced onion,, olive oil, and cumin powder. Stir to coat carrots with cumin and oil. Roast carrots for 30 minutes until tender.
3. Remove carrots from oven and toss with wild rice, pepitas or pine nuts, chickpeas, feta cheese. Serve warm.