Butter-Cumin Carrots (Vegan Friendly)
photo by I'mPat
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 453.59 g carrot, cut into (approximately 1-inch x 3-inch long pieces)
- 14.79 ml olive oil
- 14.79 ml butter (or butter substitute if you want this vegan)
- 4.92 ml kosher salt
- 2.46 ml ground cumin
- 2.46 ml spanish smoked paprika
- 1.23 ml ground black pepper
directions
- Heat the oven to 500 degrees. Line a rimmed baking sheet with parchment paper.
- Combine all ingredients in the baking sheet and toss well to coat all over.
- Arrange the carrots in a single layer so they brown evenly.
- 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.
- Transfer to a serving platter and drizzle all of the saucy liquid from the pan over the carrots.
- Enjoy!
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RECIPE SUBMITTED BY
COOKGIRl
United States