Cumin Roasted Carrots
Servings
Prep Time
Cook Time
Ready In
Recipe: #17176
February 05, 2015
Categories: Dinner, Side Dishes, Vegetables, Carrot, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Passover, Rosh Hashanah, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
"Recipe source: Bon Appetit (February 2010)"
Ingredients
Nutritional
- Serving Size: 1 (177.1 g)
- Calories 111.5
- Total Fat - 5 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 893.5 mg
- Total Carbohydrate - 16.5 g
- Dietary Fiber - 4.8 g
- Sugars - 8.1 g
- Protein - 1.7 g
- Calcium - 61.5 mg
- Iron - 0.9 mg
- Vitamin C - 10.1 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 400 degrees F.
Step 2
Spray cookie sheet with rimmed sides with Pam.
Step 3
Combine all remaining ingredients (carrots - salt)in a bowl; toss.
Step 4
Spread out in a single layer on cookie sheet.
Step 5
Roast carrots until tender, turning once (35-40 minutes)
Tips & Variations
- Nonstick vegetable oil spray (PAM)
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