Cumin-Scented Carrots

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Cumin-Scented Carrots Recipe
Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower
Serves 4 (serving size: about 1/2 cup)


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2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon cumin
1 pound peeled, trimmed baby carrots, halved lenghtwise


Preheat oven to 425°. Combine olive oil, salt, and cumin with carrots. Bake at 425° for 15 minutes or until tender and lightly browned.

Created date

August 2012

Nutritional Information

Calories 74
Fat 2.3 g
Satfat 0.3 g
Sodium 208 mg