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

Cumin-Scented Carrots

Cooking Light OCTOBER 2012

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 74
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Sodium: 208mg
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Cumin-Scented Carrots recipe

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