Cumin Roasted Carrots and Parsnips
Ingredients
- 1 lb. carrots, cut into 1/4”-thick rounds on the diagonal
- 1 lb. parsnips, cut into 1/4”-thick rounds on the diagonal
- 1⁄2 cup olive oil
- 3 tbsp. honey
- 2 tbsp. toasted cumin seeds
- 3 cloves garlic, thinly sliced
- 2 tbsp. fresh lime juice
- 2 tbsp. finely chopped mint leaves
- Kosher salt and freshly ground black pepper, to taste
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