Roasted spring carrots
These carrots are amazing! Make sure that you choose young organic carrots, preferably with the tops still on. Do NOT use those so-called “baby” carrots for this dish! Twenty minutes from start to table is all it takes, and most of the time is in the oven so that you can be preparing whatever main dish you want to serve. We had these last night with leftovers from the weekend. It made the leftovers really special to have one freshly prepared dish, especially one this colorful :-)
Roasted Carrots
1 lb fresh young carrots
2 T butter
2 T lime juice
Cumim
Red pepper flakes, crushed
Salt
Heat the oven to 425. Scrub the carrots and cut off the greens and tips. In a cast iron skillet, melt the butter on the stove top. Add the lime juice, and sprinkle with cumin, red pepper and salt. Add the carrots and heat for a minute, rolling the carrots back and forth to pick up the mixture. Place in oven and roast for 15 minute, rolling the carrots occasionally.
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Tags: easy recipes, family meals, healthy cooking, healthy eating, healthy recipes, meal planning, quick recipes, recipes, Thirty Minute MealsRelated Stories
POSTED IN: Thirty Minute Meals, Vegetables
3 opinions for Roasted spring carrots
Cherie
Apr 23, 2008 at 10:12 pm
Wow - great recipe. I’m not a fan of carrots, but these really sound good.
Cyndi Lavin
Apr 24, 2008 at 8:22 am
I tend to prefer my carrots raw to cooked, Cherie :-) But I’m sold on this recipe…butter, lime, and cumin…yum!
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May 8, 2008 at 8:41 am
[…] Baked Trout with mushrooms Roasted spring carrots […]
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