Carrots with Cumin and Pine Nuts

Ingredients:
1 pound carrots, cut into rings
Olive oil to coat
1 teaspoon ground cumin
3 tablespoons toasted pine nuts
3 tablespoons freshly chopped cilantro
Juice and zest of ½ lemon
Sea salt and freshly ground black pepper to taste

Directions:
1. Preheat oven to 400 degrees F. Place the carrot rings on a baking sheet and sprinkle with olive oil to coat. Roast for about 10 minutes, or until tender when pierced with a knife. Stir once during roasting.
2. Remove from the pan and place in a medium size bowl. Add the cumin and pine nuts, lemon juice, zest, and salt and pepper, stirring well to combine.
3. Place carrots on a serving platter and sprinkle the chopped cilantro over the top. Serve hot.