Roasted Carrots With Cumin Seeds

• 4 tablespoons olive oil
• 24 small fresh carrots with tops
• 1 tablespoon cumin seeds
• 1 tablespoon orange zest
• 4 tablespoons fresh orange juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 12 Medjool dates split and pitted
• 1/4 cup whole milk Greek yogurt
• 1/2 cup toasted sliced almonds
• 1/4 cup loosely packed cilantro leaves

1. Preheat oven to 325F
2. Heat 2 tablespoons of the oil on medium heat in a large oven-proof skillet
3. Add the carrots and cook until lightly browned on each side, about 6-8 minutes
4. Add in cumin seeds and stir
5. Put the skillet in the oven and roast for 8-10 minutes until tender.
6. In a large bowl, whisk together the orange juice, orange zest, salt, peppper and remaining 2 tablespoons of oil
7. Add the carrots to the bowl and mix to coat carrots
8. Place skillet over medium heat
9. Add dates to skillet, split side down and cook for ~4 minutes until golden brown
10. Pile carrots on a serving dish and dollop with yogurt. Top with dates.
11. Sprinkle with almonds and cilantro
12. Drizzle with olive oil

olive oil, carrots, cumin seeds, orange zest, orange juice, salt, black pepper, dates, milk, almonds, cilantro

Taken from www.epicurious.com/recipes/member/views/roasted-carrots-with-cumin-seeds-5a3a8e34cb569e21096541c9 (may not work)