Roast Carrots With a Twist

Peel and chop the carrots into bite size pieces. Place carrots in a saucepan and cover with water. Add the stock, garlic powder and cumin and boil until tender.

Reserve 3 tablespoons of stock water then drain the carrots. Place carrots in a roasting pan and coat with olive oil. Sprinkle with the reserved stock water. Cook at 450 fahrenheit/230 celsius for 30 minutes or until cooked to your liking.