Cumin-Scented Carrots

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

Yield: Serves 4 (serving size: about 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 74
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Sodium: 208mg

Ingredients

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cumin-Scented Carrots Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy