Roasted Spring Carrots With Cumin and Lime
photo by PaulaG
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 lb fresh baby carrots, scrubbed and trimmed (or fresh longer carrots, scrubbed, trimmed, and quartered lengthwise)
- 2 tablespoons unsalted butter
- 1⁄2 teaspoon cumin seed
- 2 tablespoons fresh lime juice
- 1⁄4 teaspoon red pepper flakes
- sea salt or kosher salt
directions
- Preheat the oven to 425 degrees.
- Combine all of the ingredients in a large ovenproof skillet and add 2 tablespoons of water. Bring to a boil.
- Transfer 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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RECIPE SUBMITTED BY
I'm a 24 year old who works in the Chicago theater community. I have a little bit of a food obsession and love to plan meals, cook for myself, cook for my girlfriend, and cook for large groups of people.
My friends and I have a weekly "Food Club" where I make them food and they bring me booze. It's pretty much awesome- I get to cook and eat AND get free beer. It changes weekly depending what's cooking, but we have Grill Club, Chili Club, Taco Club, Soup Club- you get the idea.
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