Roasted Cumin-Lime Carrots

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 lb Baby carrots with
  • 1/4 tsp Coriander, ground
  • 2 Green onions
  • 1 Lime, Juice and fresh zest of
  • 1 Small handful Mint, fresh leaves

• Condiments

  • 1 tsp Agave nectar or honey

• Baking & Spices

  • 1/4 tsp Paprika, smoked
  • 1/2 tsp Sea salt, fine

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on familystylefood.com

Ingredients

• 1 pound baby carrots with fresh green tops
• 1 tablespoon olive oil
• Juice and fresh grated zest of 1 lime
• 1 teaspoon agave nectar or honey
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon smoked paprika
• 2 green onions, thinly sliced
• Small handful fresh mint leaves, chopped

Directions

• Heat oven to 400 degrees.
• Trim the tops off the carrots (you can use them in salads if you enjoy their flavor). Toss them on a baking sheet with the olive oil, lime juice and zest, agave, salt and spices.
• Roast about 20 minutes, depending on size, until the carrots are just tender and beginning ot color. Transfer to a plate and sprinkle with the green onions and mint before tossing together and serving.

Nutrition