Need to double salt & cumin, just not enough per recipe. Otherwise, nice and yummy especially with the spiced lentils and poached eggs.
Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower
Yield: Serves 4 (serving size: about 1/2 cup)
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Amount per serving
- Calories: 74
- Fat: 2.3g
- Saturated fat: 0.3g
- Sodium: 208mg
- 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.
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