Roasted Spring Carrots With Cumin and Lime

“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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

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.

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