Roasted Carrots with Cinnamon and Cumin
Preheat your oven to 450 degrees.
On a lined baking dish lay out one bunch of carrots, cut into halves or quarters lengthwise
On top sprinkle a handful each of dried tart cherries and raw shelled and unsalted pistachios.
Add a generous dash of both cinnamon and cumin and a large pinch of Kosher salt.
Spray the whole tray with olive oil and roast under tender, about 25 minutes. Serve hot or cold.