Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots.
2 tablespoons extra-virgin olive oil
12 ounces peeled baby carrots
1 lemon, cut into 8 wedges
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 tablespoon chopped fresh cilantro
How to Make It
Preheat oven to 450°.
Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots. Arrange carrot mixture in a single layer on a jelly-roll pan. Bake at 450° for 13 minutes, turning once. Sprinkle with cilantro.
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