Cumin Lime Roasted Carrots

Steps

1. Heat the oven to 425°F (220°C) with a rack in the middle.
   425°F
2. Peel the carrots and trim off both ends.
3. Cut the carrots into sticks about 3 inches long and about as thick as your finger.
4. In a large bowl, stir together the oil, cumin, smoked paprika, salt and pepper.
5. Add the carrots to the bowl and toss until every piece is coated in the spiced oil.
6. Spread the carrots on a sheet pan in a single layer with a little space between them.
7. Roast (how to roast)

   Roast Cook food uncovered in a hot oven so the outside browns while the inside cooks through. 1. Heat the oven fully before the food goes in, usually 400 to 450°F for vegetables.2. Toss vegetables with oil and salt; dry and season meat.3. Spread everything out on a sheet pan or in a roasting pan with room around each piece.4. Roast, turning vegetables once halfway, until browned at the edges.5. For meat, check the center with a thermometer. Done when: Vegetables are browned at the edges and tender in the middle; meat reaches its safe temperature. Safety: Use dry oven mitts (wet ones pass heat straight through) and tilt hot pans away from you to avoid the fat and steam.How to roast meat and vegetables: mistakes to avoid

   until the bottoms start to brown.
   425°F⏱ Roast: 15 min
8. Flip the carrots with tongs.
9. Roast until tender and browned at the edges.
   425°F⏱ Roast: 12 min
10. Finely grate the lime zest (how to zest)

    Zest Scrape off just the thin, colored outer skin of a citrus fruit, where the fragrant oils are. 1. Wash and dry the fruit.2. Hold a rasp grater over the bowl (or over the food, so the oils land there too).3. Draw the fruit across the grater with light pressure, turning it after each stroke or two.4. Stop as soon as you see the white layer underneath, then move to a new spot. Done when: The fruit looks pale but still has its white layer, and the zest is fluffy and colored, not white. One lemon gives about 1 tablespoon. Safety: Rasp graters are very sharp; keep your fingers on the far end of the fruit.How to zest a lemon, lime or orange: mistakes to avoid

    over the hot carrots, then squeeze half the lime's juice over them and toss. Taste and add more juice if you want it brighter.
11. Scatter the cilantro and feta on top and serve.

Tap an underlined word for how to do it, or see all techniques.

Tips

• Smoked paprika gives a grilled flavor. Sweet paprika works too if that is what you have.
• Leave off the feta to make it dairy-free.

Storage

Refrigerate up to 4 days. Good cold in a grain bowl.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: carrots (September to March).