2 lb. baby carrots with tops, if possible
1/3 cup extra-virgin olive oil
1 1/2 tsp. cumin seeds, crushed
1 tsp. kosher salt
3 cloves garlic, minced
3 sprigs fresh thyme
Snipped fresh parsley (optional)
Plain yogurt (optional)

1. Snip tops from carrots. Scrub carrots and peel, if desired; slice any large carrots in half lengthwise. In a large mixing bowl combine carrots with oil, cumin seeds, kosher salt, garlic, and thyme. Transfer to a shallow roasting pan. Roast, uncovered, in a 400° oven for 45 to 55 minutes or until tender, stirring occasionally. Remove thyme sprigs.

2. Sprinkle with parsley and serve with yogurt, if desired. Makes 6 servings.

Per serving: 166 cal., 12 g fat (2 g sat. fat), 0 mg chol., 416 mg sodium, 14 g carbo., 4 g fiber, 1 g pro.