- 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
- 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.)
- 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.
- Remove carrots from oven and toss with wild rice, pepitas or pine nuts, chickpeas, feta cheese. Serve warm.
