Roasted Carrots with Cumin and Cilantro

A Note from the Chef:

We first discovered the idea of roasting carrots in Yotam Ottolenghi’s wonderful cookbook Simple. He has a great recipe that we have adjusted and made our own. One thing about farm fresh carrots is that they don’t need to be peeled. Just make sure that you wash them thoroughly and that they are clean and dry before you dress them. This dish is easy and always popular. By the way, don’t worry if you can’t find pomegranates — it will still be delicious!

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