Gingered Carrots with Cumin

You can use the same treatment to cook beets.  Cook some of each, separately, then combine when they are done to avoid dying your carrots red.

Cut 1 bunch of carrots into long, thin sticks.

In a bowl, mix 5 T. olive oil, 2 T. minced fresh ginger, 3 sliced cloves of garlic, 1 1/2 t. cumin powder, 1 t. honey, a dash of hot pepper flakes (optional) and 1/2 t. sea salt.  Toss the carrots with the sauce.

Bake the carrots in a single layer in a pan or baking dish at 375, 30-40 minutes depending on whether you like them a little crisp or completely soft.

Drizzle with lemon juice to deglaze the pan.

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