Cumin-Scented Carrots

Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower

Yield:

Serves 4 (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 74
Fat 2.3 g
Satfat 0.3 g
Sodium 208 mg

Ingredients

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

Preparation

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

Note:

Blakeslee Wright,

October 2012