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.
12 ounces trimmed small carrots with tops
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons light sour cream
1 tablespoon fresh lime juice
1/4 cup chopped toasted unsalted pistachios
1 tablespoon chopped fresh cilantro
Added sugars 0g
Calcium 6% DV
Potassium 8% DV
How to Make It
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.
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.
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