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Roasted Carrots · Cumin Lime

Cumin Lime Roasted Carrots

A savory take on roasted carrots with cumin and smoked paprika, finished with fresh lime and cilantro. Great next to tacos, grilled chicken or rice bowls.

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Prep
10 min
Cook
27 min
Total
40 min
Serves
4
Level
Easy

Ingredients

  • 2 lb carrots, about 12 medium
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • 1 lime
  • 2 tbsp cilantro, chopped
  • 2 tbsp feta, crumbled (optional)

Steps

  1. Heat the oven to 425°F (220°C) with a rack in the middle.
  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 until the bottoms start to brown.
  8. Flip the carrots with tongs.
  9. Roast until tender and browned at the edges.
  10. Finely grate the lime zest 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.

Tip: Smoked paprika gives a grilled flavor. Sweet paprika works too if that is what you have.

Tip: Leave off the feta to make it dairy-free.

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

Estimated nutrition per serving: 190 calories · protein 2 g · carbohydrates 24 g · fiber 7 g · sugars 11 g · fat 11 g (saturated 1.5 g) · sodium 490 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.