Roasted carrots and oranges with cumin and pumpkin seeds

Time 50 minutes
Yields Serves 4 to 6.
Roasted carrots and oranges with cumin and pumpkin seeds
(Anne Cusack / Los Angeles Times)

Heat oven to 400 degrees. Line a baking sheet with aluminum foil.


Spread the carrots, oranges and shallots on the baking sheet and sprinkle over cumin seed, salt and black pepper. Drizzle with olive oil and the orange juice, and toss to coat everything lightly and evenly.


Arrange the orange slices and carrots in as close to a single layer as you can. Roast until the oranges are fragrant and have begun to color, about 20 minutes.


Stir carrots and oranges with a spatula and continue roasting until carrots are tender and lightly browned, about 10 minutes more.


Arrange the vegetables on a platter, spoon over yogurt and sprinkle with pumpkin seeds. Serve warm or at room temperature.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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