Roasted Carrots with Cumin, Cilantro, and Feta

  • 3 lbs carrots
  • 2 Tbsp olive oil
  • 2 Tbsp ground cumin
  • 1 tsp kosher salt
  • Freshly ground black pepper
  • 1/4 cup cilantro, chopped, plus more for garnish
  • 3 garlic cloves, minced
  • 1/2 cup crumbled feta cheese

Preheat the oven to 400°F.  Peel and cut the carrots into large bite-sized chunks.  Place all ingredients except the feta in a mixing bowl and toss well.  Spread in a single layer on a baking sheet.  If more than one baking sheet is needed, rotate sheets in oven midway through roasting.  Roast for about 45-60 minutes using a spatula to stir carrots a few times for even roasting.  Carrots are done when they begin to caramelize, are tender when pierced with a knife, and crisp on the outside.  Turn out onto a serving platter and scatter feta and reserved cilantro leaves over the top.  Gently toss to combine.  Serve hot or at room temperature.