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Cumin-Scented Carrots

Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower
Yield Serves 4 (serving size: about 1/2 cup)

Ingredients

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

Nutrition Information

  • calories 74
  • fat 2.3 g
  • satfat 0.3 g
  • sodium 208 mg

How to Make It

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