Pan Roasted Carrots with Toasted Spices
This pan roasted carrots recipe can’t be missed! Enjoy tender vegetables flavored with earthy, fragrant spices for one delicious bite.
Servings: 4
Ingredients
- 1½ lbs baby carrots (See Note 1)
- 2 tbsp olive oil
- 1/2 tsp cumin seeds or 1¼ tsp ground cumin
- 1/2 tsp coriander seeds or 1¼ tsp ground coriander
- 1/2 tsp fennel seeds or 1¼ tsp ground fennel
- 1/2 tsp celery seeds
- 1 tsp kosher salt
- 1 lime juice
- 20 mint leaves rough chopped
Instructions
- Preheat the oven to 375°F.
- If using whole spices: In a small sauté pan lightly toast the seeds and place in a spice grinder. Pulse until seeds are ground. Set aside, let cool, then mix with salt. Otherwise if using ground cumin, coriander, fennel, celery seeds (use 1/4 teaspoon each) and 1 tsp salt in a small bowl. Set aside.
- In a large bowl toss the carrots with the olive oil and spices to coat.
- On the parchment lined baking sheet, roasting pan or cast iron skillet, spread the seasoned carrots to a single layer.
- Roast for 30 minutes, occasionally shaking the pan to turn and coat. You want these evenly roasted and slightly caramelized. Remove from oven and squeeze the lime all over. Sprinkle with chopped mint leaves. Serve warm.
Notes
If not using baby carrots: using large carrots, peel, slice and cut into uniform pieces for even roasting.
Nutrition
Calories: 136kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 718mg | Potassium: 458mg | Fiber: 6g | Sugar: 8g | Vitamin A: 23669IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 2mg