Cumin-Scented Carrots

2 Reviews
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Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower
Yield
Serves 4 (serving size: about 1/2 cup)
By Blakeslee Wright
October 2012
RECIPE BY Cooking Light

Ingredients

  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon cumin
  • 1 pound peeled, trimmed baby carrots, halved lenghtwise

Nutritional Information

  • Calories 74
  • Fat 2.3g
  • Satfat 0.3g
  • Sodium 208mg

How to Make It

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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Ratings & Reviews

Longer cooking time

MaryBethWhit
August 25, 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's Review

ankali
October 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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