1/1 Photo of Roasted Spring Carrots With Cumin and Lime
This recipe calls for "baby carrots," but not to be confused with the bagged, 2-inch variety. If true baby carrots cannot be found, peel and cut larger carrots.
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- 1Preheat the oven to 425 degrees.
- 2Combine all of the ingredients in a large ovenproof skillet and add 2 tablespoons of water. Bring to a boil.
- 3Transfer the pan to the oven and roast, tossing halfway through until the carrots are tender and glazed, about 15 minutes. Serve.
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Nutritional Facts for Roasted Spring Carrots With Cumin and Lime
Serving Size: 1 (128 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 93.8
- Calories from Fat 53
- Total Fat 5.9 g
- Saturated Fat 3.6 g
- Cholesterol 15.2 mg
- Sodium 89.9 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 2.1 g
- Sugars 5.5 g
- Protein 0.8 g