Roast Carrots

These carrots come from a larger recipe from Food and Wine Magazine.

I really like these carrots. The coriander and cumin add a wonderful curry-like flavor that complements the natural sweetness of the carrots.

2 pounds medium carrots, preferably mixed colors, halved lengthwise
3 tablespoons extra-virgin olive oil
1 tablespoon coriander seeds, finely crushed
1 teaspoon ground cumin
Kosher salt
Freshly ground pepper 

Preheat the oven to 400°. On 2 large rimmed baking sheets, toss the carrots with the olive oil, coriander and cumin. Season with salt and pepper and roast for about 25 minutes, until crisp-tender; keep warm.