Roasted Carrot Salad

submitted by Anne Halsted

preparation time: 55 minutes overall

serves 6

2½ pounds carrots, either small ones or large ones cut into diagonal slices ⅓-inch thick x 3-inch long

⅓ cup olive oil plus ¼ cup, divided

Kosher salt

Black pepper

2 teaspoons cumin

1 red onion, cut into thin wedges and coated with plus ¼ cup oil

3 tablespoons chopped dill, parsley or tarragon

Preheat oven to 425 degrees F.

Mix carrots, ⅓ cup olive oil, salt, pepper, and cumin in a bowl. Then spread the mixture on a baking sheet. Bake for 20 minutes. Stir and turn the carrots, and add the red onion mixed with ¼ cup olive oil and salt, and bake for another 15 minutes.

To serve, put mixture on a serving plate and dress with chopped herbs.