Confit Of Carrot And Cumin

• 1 1/2 pounds carrots, preferably organic, trimmed and peeled (about 16 pieces)
• Large pinch cumin seed
• 1/4 cup extra virgin olive oil
• 1 small clove garlic, minced
• Juice of 3 oranges
• Zest of an orange
• Kosher salt
• Cayenne pepper
• 2 tablespoons thinly sliced cilantro

1. Preheat oven to 275 degrees.
2. In a large casserole, combine carrots, cumin seed, olive oil, garlic, orange juice and zest.
3. Season with salt and cayenne.
4. Cover tightly with lid or aluminum foil.
5. On stove top, bring to a boil, then transfer to oven.
6. Bake until a knife can easily be inserted into carrots, at least 2 hours.
7. Just before serving, add cilantro.

carrots, cumin, extra virgin olive oil, clove garlic, oranges, orange, kosher salt, cayenne pepper, cilantro

Taken from cooking.nytimes.com/recipes/9344 (may not work)