| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
Instructions
- Preheat a rimmed baking sheet in a 450 degrees F oven. Quarter 1 1/2 pounds carrots lengthwise and toss with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon each ground coriander and ground ginger, and salt to taste. Spread on the hot baking sheet and roast 20 minutes; stir in 1 cup thawed frozen peas and roast 4 more minutes. Toss with chopped parsley and lime juice.
Reviews
I made this recipe today as a part of my Hospitality assignment and my teacher absolutely loved it! He said that it was perfectly seasoned. The only thing I left out was the coriander since I was unavailable to it but I replaced it with some ground thyme instead. I will definitely make this recipe again~
My new favorite carrot recipe. So simple and delicious. Tender, great flavor, cutting the carrots lengthwise makes it unique. Don’t need the peas. If I was served these carrots as a side in a fine dinning restaurant I’d be pleased.
Very flavorful carrots and peas. The sweetness of the carrots went great with rack of lamb.
Easy and quick way to add a twist to a healthy side of veggies. I’ll be making this again!
I made this side for a small gathering and it turned out great. It was a very easy to make side and very tasty. People asked me for the recipe.