Turmeric-Roasted Carrots With Seeds

• 1 pound small carrots, scrubbed, tops trimmed to about 1/2 inch
• 3 tablespoons olive oil
• 1 tablespoon finely grated fresh turmeric or 1/2 teaspoon ground
• 2 teaspoons cumin seeds
• 2 teaspoons fennel seeds
• Kosher salt
• Freshly ground black pepper
• 3 cups spicy greens, such as mustard greens, watercress, or wild arugula
• 1 tablespoon lemon juice

1. Preheat the oven to 450u0b0F.
2. If using carrots on the larger size, halve them lengthwise. Toss the carrots with the olive oil, turmeric, cumin, and fennel on a rimmed backing sheet and season with salt and pepper. Roast, shaking the pan occasionally, until the carrots are evenly browned and tender (but not totally soft), 20 to 25 minutes; if your carrots are on the larger side, this might take a bit longer. Remove from the oven and set aside.
3. Put the greens in a large bowl along with the lemon juice and season with salt and pepper.
4. Scatter the carrots and greens on a large serving platter or bowl, making sure to scrape any of the oily, seedy business from the baking sheet in there, too.

carrots, olive oil, turmeric, cumin seeds, fennel seeds, kosher salt, freshly ground black pepper, spicy greens, lemon juice

Taken from food52.com/recipes/73730-turmeric-roasted-carrots-with-seeds (may not work)