Butter-Cumin Carrots (Vegan Friendly)
"From the Associated Press. Super easy!"
photo by I'mPat
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb carrot, cut into (approximately 1-inch x 3-inch long pieces)
- 1 tablespoon olive oil
- 1 tablespoon butter (or butter substitute if you want this vegan)
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon spanish smoked paprika
- 1⁄4 teaspoon ground black pepper
directions
- Heat the oven to 500 degrees. Line a rimmed baking sheet with parchment paper.
- Combine all ingredients in the baking sheet and toss well to coat all over.
- Arrange the carrots in a single layer so they brown evenly.
- Roast for 15 minutes, then use a spatula to flip them and roast for another 10 to 15 minutes, or until lightly browned and tender.
- Transfer to a serving platter and drizzle all of the saucy liquid from the pan over the carrots.
- Enjoy!
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Reviews
-
I scaled this back for 2 serves and did a little more than the 8oz and so glad that I did and would have been quite happy to eat more as would the DM, so easy and delicious, thank you Cookgirl, made for Make My Recipe tag game. -
Super easy and super delicious with spice flavours that I adore. Made with two bunches of Dutch carrots (about 400 grams) and served with Recipe #19310. Baked at 375°F to cook with the frittata, which was fine because the carrots were so slender. Thanks for posting. -
Very Good! I did make double the amount. I had to use the 2 pounds of baby carrots because I was going away. I did freeze the leftovers. Loved the cumin and smoked paprika. This was like eating smoky candy. Great finger food/snacks. Used some of the frozen carrots for soup.<br/>Thanks!
RECIPE SUBMITTED BY
COOKGIRl
United States
