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Cumin Lime Roasted Carrots

September 27, 2013

 

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Yep, I know another side! Hey, very often this course is the star…or can set the tone. These roasted carrots are a nice Fall accompaniment to your roasted chicken or a flavorful marinated flank steak. Use similar flavor profiles to marry the entrée and side together. Serve with roasted potatoes.

Cumin Lime Roasted Carrots

1 pound baby carrots

1 tablespoon olive oil

Juice and fresh grated zest of 1 lime

1 teaspoon 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

Cilantro, chopped

Preheat oven to 400 degrees. Trim the tops off the carrots. Toss them on a baking sheet with the olive oil, lime juice and zest, honey, and spices. Roast about 20 minutes, until the carrots are just tender. Transfer to a plate and top with the green onions and mint.

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One Comment leave one →
  1. September 30, 2013 9:58 am

    Omg need to make this! I saw a recipe similar to this in a magazine. Now I have to try it!

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