Description
Aromatic cumin seeds add Indian flair to this simple side dish.
Ingredients
Scale
- Nonstick vegetable oil spray
- 12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons cumin seeds
- 2 teaspoons coarse kosher salt
Instructions
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
- Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.
Notes
Recipe from Bon Appétit February 2010
Nutrition
- Serving Size: 6
- Calories: 92
- Sugar: 5.8 g
- Sodium: 498.4 mg
- Fat: 5.1 g
- Saturated Fat: 0.7 g
- Carbohydrates: 11.9 g
- Fiber: 3.5 g
- Protein: 1.2 g
- Cholesterol: 0 mg
Keywords: roasted carrots, carrot slices, cumin
