Ingredients
1 1/2 pounds small fresh carrots, peeled, with 3 inches of the green tops left on
2 pounds pumpkin, peeled, seeded, and thinly sliced
1/3 cup olive oil
1 teaspoon garlic, finely minced
1/2 teaspoon cumin
1/2 teaspoon ground coriander
2 tablespoons fresh parsley, minced
2 tablespoons fresh mint, minced
Salt and freshly ground pepper
Yield: 4 servings
Recipe
Arrange the veggies in a gratin dish. Add olive oil, garlic, cumin and coriander. Season to taste. Place in preheated over (375 degrees) and bake for 30 minutes, basting once or twice during the baking period. Just before serving, sprinkle with parsley and mint.