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Cumin-Scented Carrots

Cumin-Scented Carrots

Name: Cumin-Scented Carrots
Yield: Serves 4 (serving size: about 1/2 cup)
Ingredients: 2 teaspoons olive oil; ¼ teaspoon salt; ⅛ teaspoon cumin; 1 pound peeled, trimmed baby carrots, halved lenghtwise

2 Ratings
2 Reviews

By Blakeslee Wright

Recipe by Cooking Light October 2012

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

Recipe Summary

Yield:

Serves 4 (serving size: about 1/2 cup)

Nutrition Info

Ingredients

2 teaspoons olive oil
¼ teaspoon salt
⅛ teaspoon cumin
1 pound peeled, trimmed baby carrots, halved lenghtwise

Directions

Step 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.

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Nutrition Facts

Per Serving:

74 calories; fat 2.3g; saturated fat 0.3g; sodium 208mg.

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ankali

08/24/2016

I used large organic carrots straight from the farmers market and they need at least another 10 minutes to cook...otherwise fabulous; especially following the doubling suggestion in the other review.

MaryBethWhit

10/14/2013

Need to double salt & cumin, just not enough per recipe. Otherwise, nice and yummy especially with the spiced lentils and poached eggs.

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Cumin-Scented Carrots

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Cumin-Scented Carrots

Account

Cumin-Scented Carrots

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Cumin-Scented Carrots