Roasted Carrots with Cumin

Ingredients:

• 1 1/2 pounds of carrots, each cut on a diagonal into four pieces
• 2 teaspoons of cumin seeds
• 1 1/2 teaspoons of chili powder
• 1 1/2 teaspoons of granulated garlic
• 2 tablespoons of olive oil
• salt and freshly ground pepper

Directions:

1. Preheat oven to 425 degrees.
2. Spread out the carrots in a 9×13 inch metal baking sheet. Sprinkle them with the cumin seeds, chili powder, garlic, and olive oil. Add a small pinch of salt and a few grinds of pepper.
3. Toss everything together to evenly coat the carrots. 
4. Roast until the carrots are golden and crispy at the edges (for about 33 minutes) using a spatula to toss them halfway through.
5. Transfer to a platter and serve.