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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

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    • 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!!!

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    • 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.

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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
    57%
    Total Fat 5.9 g
    9%
    Saturated Fat 3.6 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 89.9 mg
    3%
    Total Carbohydrate 10.1 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 5.5 g
    22%
    Protein 0.8 g
    1%
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