What I'm Cooking Tonight: Chili, carrots via Bittman

Because Mark Bittman has shared so much of himself and his great ideas in his own books, I felt particularly happy to have him answer my questions -- specifically about how he turned around his weight and his health -- for Smart Chefs. I often turn to his recipes, both those he offers in my book, and many from his. Lately I love Food Matters for basic questions of whether to soak beans (it just doesn't matter much, he says) and when to add salt to their cooking water (only when they are approaching tender enough to eat).

Tonight I'm making some chili con poco carne (mostly beans; meat only for seasoning), and his cumin carrots.  A healthy, warming meal in advance of more holiday eating tomorrow.

Scarlet runner beans, getting ready to become chili. Photo via my phone.

Roasted Carrots with Cumin

serves 4

1 to 1 1/2 pounds baby carrots, green tops trimmed, or full-sized carrots, cut into sticks
3 tablespoons extra virgin olive oil
2 teaspoons cumin seeds
Salt and freshly ground black pepper

1. Heat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.

recipe by Mark Bittman