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    You are in: Home / Thanksgiving / Roasted Spring Carrots With Cumin and Lime Recipe
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    Roasted Spring Carrots With Cumin and Lime

    Roasted Spring Carrots With Cumin and Lime. Photo by PaulaG

    1/1 Photo of Roasted Spring Carrots With Cumin and Lime

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    EmilyStrikesAgain's Note:

    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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    Units: US | Metric


    1. 1
      Preheat the oven to 425 degrees.
    2. 2
      Combine all of the ingredients in a large ovenproof skillet and add 2 tablespoons of water. Bring to a boil.
    3. 3
      Transfer the pan to the oven and roast, tossing halfway through until the carrots are tender and glazed, about 15 minutes. Serve.

    Ratings & Reviews:

    • on February 22, 2010


      These turned out great. What a nice change (normally I do butter and dill carrots). I used whole organic carrots, washed but not skinned, and sliced them about the length of a baby carrot, smaller on the thicker parts. Delicious!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2008


      I made this using the cut baby carrots cut in fourths. They were a combination of orange and white carrots. The recipe is very easy to follow the carrots were ready in the time frame specified.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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