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 manager/director of sustainability, Hotchkiss Dining Services Lakeville, CT
