I’m currently obsessed with roasted vegetables. Cauliflower, broccoli, and carrots are all delicious when roasted, and soon asparagus will be in season too! I much prefer the smoky, crispiness of roasted vegetables to soggy, mushy veggies that have simmered in a pot of water for too long. Those are what I grew up with – I never knew there were so many other (more delicious) ways of cooking vegetables!
These little carrot fries are just delicious. They’re a little smoky-spicy and a little sweet, and you can adjust the spice level to whatever you prefer! If you want them to really have a kick, add some cayenne pepper and maybe a tiny sprinkle of red pepper flakes. That’s up to you! They can be eaten alone or dipped in a sauce like the lime crema used in this recipe over on Two Peas and Their Pod. I made these carrots again yesterday for lunch and stood in the kitchen, hovered over the stove when they came out of the oven, and ate the whole pan all by myself. I even forgot to add the green onions and they were still delicious, especially with the lime crema. Mmmmm. Feel free to share. Or eat them all by yourself.
Cumin Roasted Carrots
Ingredients
- 2-3 large carrots peeled and cut into fries
- 1 Tbs olive oil or coconut oil, melted
- Juice and zest from one lime
- 1 tsp honey
- 1/2 tsp kosher salt or sea salt
- 1/2 tsp cumin
- 1/4 tsp paprika
- 2 green onions thinly sliced
Instructions
- Heat oven to 400 degrees F.
- Rinse carrots, peel them, and carefully cut into fries. Try to keep them around the same size, but don't get worried about being perfect.
- Pat dry and place the carrots in a large bowl and stir in with olive oil, lime juice and zest, honey, salt, and spices.
- Place on a greased, rimmed baking sheet (use aluminum foil or a silpat for easier cleanup) and roast for about 20 minutes, flipping halfway through if you wish. Carrots are done when they start to color and are just tender.
- Garnish with green onions and serve.