Jazz up carrots with cumin, coriander and fresh dill.
| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds mixed colored baby carrots with tops, peeled
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Kosher salt and freshly ground black pepper
- 2 tablespoons roughly chopped fresh dill
Instructions
- Preheat the oven to 400 degrees F.
- Toss the carrots on a rimmed baking sheet with the oil, cumin, coriander, 1 teaspoon salt and a few grinds of pepper until the carrots are well coated. Spread out in a single layer and roast until tender, stirring the carrots about halfway through the cooking time, about 40 minutes. Transfer the carrots to a serving platter and sprinkle with the dill.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 142 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 546 mg |
| Serving Size | 1 of 4 servings |
| Calories | 142 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 546 mg |
Reviews
Good