The warming cumin and cinnamon in these roasted veggie sticks are perfect on a cold day. They add a kid-friendly zest to carrot sticks, which can start to get a little old on their own. Serve alone, or with Tahini-Lime Sauce for dipping.
From Allergy-Friendly Food for Families from the Editors of KIWI Magazine/Andrews McMeel Publishing
|2 large carrots, peeled and sliced into matchsticks||1/4 teaspoon ground cinnamon|
|1 tablespoon olive oil||Salt and freshly ground black pepper|
|1/2 teaspoon ground cumin|
Preheat the oven to 425°F. Set out a rimmed baking sheet.
In a medium bowl, add the carrots, olive oil, cumin, cinnamon, and salt and pepper to taste. Toss to coat the carrots.
Transfer the carrots to the baking sheet, making sure no carrots overlap. Bake for 20 to 22 minutes, tossing with tongs halfway through, until lightly browned. Serve.
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