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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Yum, yum, yum! I don't know why I've never roasted carrots like this before. This was absolutely delicious. The roasting brings out the sweetness without making the carrots soggy. The spices, lemon and herbs were just the right balance. Quick and easy enough for every day, but with flavors worthy of a special occasion.