YIELD: 30 portions 10 lbs. carrots, bias cut coins 1 cup vegetable oil 2 Tbsps. ground coriander 2 Tbsps. ground cumin 2 Tbsps. black pepper, ground 2 Tbsps. kosher salt 1.     Combine oil with coriander, cumin, salt and pepper. 2.     Toss carrots in oil and place on sheet pan. 3.     Bake in 350°F oven for 35 minutes or until tender, minimum internal temperature 140°F. Recipe: Andrew Cox, general ...

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