Roasted Spring Carrots With Cumin and Lime

Total Time
20mins
Prep 5 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

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

5 5

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!!!

4 5

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.