Cumin-scented Carrot Chips Recipe

Here I am singing praises to the Queen of Vegetables, Alanna, again. I have discovered great carrot recipes in old handwritten cookbooks (K's grandma's carrot ragout); in heavy printed tomes (Moroccan carrot salad with cumin and garlic, Jazar Bil Kamoun Wal Toum from Claudia Roden's enchanting Arabesque: A Taste of Morocco, Turkey and Lebanon); in online cookbooks (gingered carrots with feta cheese from the Swedish Arla site; carrots with rosemary and orange from the Finnish Finfood site). Fellow bloggers have inspired many a carrot meals of mine. Of course, there are those ever-wonderful roasted carrots with mushrooms, courtesy of Kalyn. But when it really comes down to it, then Alanna rules. I've already praised her carrots with African spices, and now I've discovered her cumin-scented carrot fries (or 'carrot chips' for us, Europeans:) Alanna serves them alongside tender pork tenderloin, but believe me, these are fully satisfying on their own..

Alanna's cumin-scented carrot chips
(Ahjus röstitud porgandid vürtsköömnetega)
Source: Alanna Kellogg, Kitchen Parade,
Serves 2



500 grams carrots
2 Tbsp olive oil
1 tsp cumin seeds, slightly crushed
1 tsp sea salt

Peel the carrots and cut into 5 cm chunks. Cut the chunks into 4 or 6 lengthwise, depending on the thickness.
Place in a small oven tray, drizzle with oil and sprinkle with salt and cumin seeds. Stir.
Roast at 200C for 25-30 minutes, until the carrots are cooked and turned dark golden brown on the edges. Turn carrots occasionally, so they'd cook more evenly.
Serve as a side dish or a vegetable snack on its own with a yogurt or sour cream dip, perhaps.