Roasted Carrots and Parsnips with Cumin

1 lb Carrots; peeled, and cut 1/4" slices on the diagonal
1 lb Parsnips; peeled, and cut 1/4" slices on the diagonal
3 Garlic cloves; thinly sliced
2 tb Toasted cumin seeds
3 tb Honey
1/2 c Olive oil
1/3 c Water
1/2 tb Freshly-ground black pepper
Juice of 2 limes
1/2 bn Mint; leaves only, chopped

Preheat the oven to 350 degrees. In a medium baking dish, combine the carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and pepper. Toss well. Cover and bake for 20 minutes. Remove the cover and continue baking until the carrots begin to caramelize, about 20 minutes longer. There should be no liquid remaining in the pan. Sprinkle with the lime juice and mint and serve hot or cold. This recipe yields 6 servings.

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