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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.



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