Roasted Spring Carrots With Cumin and Lime

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.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb fresh baby carrot , scrubbed and trimmed (or fresh longer carrots, scrubbed, trimmed, and quartered lengthwise)
• 2 tablespoons unsalted butter
• ½ teaspoon cumin seed
• 2 tablespoons fresh lime juice
• ¼ teaspoon red pepper flakes
• sea salt or kosher salt

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.

Reviews

[Chef #1340928]

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!!!

[PaulaG]

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.