Baked in the oven gives carrots a deeper and more delicious flavor. Remember not to overbake them.
This lime based dressing goes really well with carrots. You can serve them as a side to chicken , pork or fish.
I served them with panfried catfish.
This lime based dressing goes really well with carrots. You can serve them as a side to chicken , pork or fish.
I served them with panfried catfish.
Roasted carrots
3 servings
1 pound carrots
1 tbsp olive oil
1 lime, juice and zest
2 1/2 tsp honey
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp paprika
2 spring onions, chopped
Fresh mint leaves or parsley, chopped
Heat oven to 400 F. Put a foil sheet on a baking tray.
Peel the carrots and cut them in half, lengthwise. Whisk together, honey, olive oil, lime juice and zest, salt and spices. Place carrots on the foil and pour over 3/4 of the dressing. Toss. Roast about 10-15 minutes, depending on size, until the carrots are just tender with a little bite to them. Transfer to a serving plate and sprinkle with the rest of the dressing, spring onion, parsley or mint.
3 servings
1 pound carrots
1 tbsp olive oil
1 lime, juice and zest
2 1/2 tsp honey
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp paprika
2 spring onions, chopped
Fresh mint leaves or parsley, chopped
Heat oven to 400 F. Put a foil sheet on a baking tray.
Peel the carrots and cut them in half, lengthwise. Whisk together, honey, olive oil, lime juice and zest, salt and spices. Place carrots on the foil and pour over 3/4 of the dressing. Toss. Roast about 10-15 minutes, depending on size, until the carrots are just tender with a little bite to them. Transfer to a serving plate and sprinkle with the rest of the dressing, spring onion, parsley or mint.