Name: Cumin-Lime Roasted Carrots
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Yield: Serves 4
Ingredients: 1½ lb (680 g) carrots, peeled and cut into roughly ½-inch-thick sticks; 2 tbsp olive oil; 1 tsp cumin seeds; ½ tsp fine salt; 1 tbsp honey or maple syrup; 1 lime, washed, zested and juiced; Chopped parsley or cilantro, to serve

Ingredients

Serves 4

1½ lb (680 g) carrots, peeled and cut into roughly ½-inch-thick sticks
2 tbsp olive oil
1 tsp cumin seeds
½ tsp fine salt
1 tbsp honey or maple syrup
1 lime, washed, zested and juiced
Chopped parsley or cilantro, to serve

Method

Heat the oven to 425°F (220°C).
Toast the cumin seeds in a dry skillet for about 1 minute, until fragrant, then lightly crush them.
Toss the carrots with the olive oil, cumin and salt on a sheet pan and roast for about 20 minutes, until tender and caramelized at the edges.
Whisk the honey with the lime juice and zest, drizzle over the hot carrots and toss.
Finish with fresh herbs and serve warm.

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Cumin-Lime Roasted Carrots

Ingredients

Method

Make It with Tribal Trail

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