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Coriander Cumin Roasted Carrots

YIELD: 30 portions

10 lbs. carrots, bias cut coins

1 cup vegetable oil

2 Tbsps. ground coriander

2 Tbsps. ground cumin

2 Tbsps. black pepper, ground

2 Tbsps. kosher salt

1.     Combine oil with coriander, cumin, salt and pepper.

2.     Toss carrots in oil and place on sheet pan.

3.     Bake in 350°F oven for 35 minutes or until tender, minimum internal temperature 140°F.

Recipe: Andrew Cox, general manager/director of sustainability, Hotchkiss Dining Services Lakeville, CT

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