Roasted Spring Carrots With Cumin and Lime |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
1 lb fresh baby carrots, scrubbed and trimmed (or fresh longer carrots, scrubbed, trimmed, and quartered lengthwise) |
2 tablespoons unsalted butter |
1/2 teaspoon cumin seed |
2 tablespoons fresh lime juice |
1/4 teaspoon red pepper flakes |
sea salt or kosher salt |
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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