Cumin-Roasted Carrots

• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 3 pounds carrots, peeled and cut into 4x1/2-inch sticks
• 3 tablespoons coconut oil or butter, melted
• 8 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Minced fresh cilantro, optional

1. Preheat oven to 400u0b0. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed.
2. Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly.
3. Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired.

coriander seeds, cumin seeds, carrots, coconut oil, garlic, salt, pepper, fresh cilantro

Taken from www.tasteofhome.com/recipes/cumin-roasted-carrots/ (may not work)