A heady blend of spices makes these roasted carrots hard to resist. If you can find tender baby carrots, they make a great shortcut; just give them a good scrub—no peeling required. Check the carrots during cooking; smaller carrots could overcook, yielding mushy results. Pair these carrots with roasted lamb or beef or your favorite curry dish.

This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

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Yield:
Serves 4 (serving size: 1/2 cup)
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Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 425°F. Toss together trimmed small carrots with tops, olive oil, ground cumin, paprika, ground cinnamon, and kosher salt in a bowl. Place carrots on a rimmed baking sheet lined with parchment paper. Bake until tender, about 15 minutes.

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  • Combine light sour cream and fresh lime juice in a bowl. Place carrots on a platter; top with sour cream mixture, 1/4 cup chopped toasted unsalted pistachios, and 1 Tbsp. chopped fresh cilantro.

Nutrition Facts

118 calories; fat 7g; saturated fat 2g; protein 3g; carbohydrates 12g; fiber 3g; sugars 5g; sodium 190mg.
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