Butter-Cumin Carrots (Vegan Friendly)

Total Time
35mins
Prep 10 mins
Cook 25 mins

From the Associated Press. Super easy!

Ingredients Nutrition

Directions

  1. Heat the oven to 500 degrees. Line a rimmed baking sheet with parchment paper.
  2. Combine all ingredients in the baking sheet and toss well to coat all over.
  3. Arrange the carrots in a single layer so they brown evenly.
  4. Roast for 15 minutes, then use a spatula to flip them and roast for another 10 to 15 minutes, or until lightly browned and tender.
  5. Transfer to a serving platter and drizzle all of the saucy liquid from the pan over the carrots.
  6. Enjoy!
Most Helpful

5 5

I scaled this back for 2 serves and did a little more than the 8oz and so glad that I did and would have been quite happy to eat more as would the DM, so easy and delicious, thank you Cookgirl, made for Make My Recipe tag game.

5 5

Super easy and super delicious with spice flavours that I adore. Made with two bunches of Dutch carrots (about 400 grams) and served with Spinach Feta Frittata. Baked at 375°F to cook with the frittata, which was fine because the carrots were so slender. Thanks for posting.

5 5

Very Good! I did make double the amount. I had to use the 2 pounds of baby carrots because I was going away. I did freeze the leftovers. Loved the cumin and smoked paprika. This was like eating smoky candy. Great finger food/snacks. Used some of the frozen carrots for soup.<br/>Thanks!