Cumin-Roasted Carrots and Parsnips

Cumin-roasted carrots and parnsips

Cumin-Roasted Carrots and Parsnips

Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables.Helen Rosner

Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables. This recipe, developed by chef Mary Sue Milliken, first appeared in the iPad edition of our November 2013 issue with the article State of Grace.

Watch Two Easy Ways to Cut Carrots