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Roasted Carrots · Cumin Lime

Cumin Lime Roasted Carrots

4

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for ground cumin

    Instead of cumin

    • Ground coriander: The same amount. Brighter and citrusy, less earthy.
    • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
    • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

    More for cumin

  • Swaps for smoked paprika

    Instead of paprika

    • Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
    • Chipotle powder: About ¼ the amount. Smoky and much hotter.

    More for paprika

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for cilantro

    Instead of cilantro

    • Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
    • Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
    • Thai basil or mint: Half as much. Sweeter and more perfumed.

    More for cilantro

Step 1 of 11

Heat the oven to 425°F (220°C) with a rack in the middle.

425°F

Step 2 of 11

Peel the carrots and trim off both ends.

Step 3 of 11

Cut the carrots into sticks about 3 inches long and about as thick as your finger.

Step 4 of 11

In a large bowl, stir together the oil, cumin, smoked paprika, salt and pepper.

Step 5 of 11

Add the carrots to the bowl and toss until every piece is coated in the spiced oil.

Step 6 of 11

Spread the carrots on a sheet pan in a single layer with a little space between them.

Step 7 of 11

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

Step 8 of 11

Flip the carrots with tongs.

Step 9 of 11

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 tender and browned at the edges.

425°F

Step 10 of 11

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.

Step 11 of 11

Scatter the cilantro and feta on top and serve.

All done

Enjoy!

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Ingredients

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for ground cumin

    Instead of cumin

    • Ground coriander: The same amount. Brighter and citrusy, less earthy.
    • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
    • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

    More for cumin

  • Swaps for smoked paprika

    Instead of paprika

    • Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
    • Chipotle powder: About ¼ the amount. Smoky and much hotter.

    More for paprika

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for cilantro

    Instead of cilantro

    • Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
    • Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
    • Thai basil or mint: Half as much. Sweeter and more perfumed.

    More for cilantro