Sunday, August 4, 2013

Roasted Cumin Lime Carrots

Source family style food com
roasted cumin-lime carrots
Serving Size: serves 2 -4

1 pound fresh carrots 
1 tablespoon olive oil
Juice and fresh grated zest of 1 lime
1 teaspoon agave nectar or honey
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon smoked paprika
2 green onions, thinly sliced
Small handful fresh mint leaves, chopped

  1. Heat oven to 400 degrees.
  2. Trim the tops off the carrots (you can use them in salads if you enjoy their flavor). Toss them on a baking sheet with the olive oil, lime juice and zest, agave, salt and spices.
  3. Roast about 20 minutes, depending on size, until the carrots are just tender and beginning ot color. Transfer to a plate and sprinkle with the green onions and mint before tossing together and serving.

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