Roasted Spring Carrots With Cumin and Lime

This recipe calls for "baby carrots," but not to be confused with the bagged, 2-inch variety. If true baby carrots cannot be found, peel and cut larger carrots.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb  fresh  baby carrots, scrubbed and trimmed (or fresh longer carrots, scrubbed, trimmed, and quartered lengthwise)
• 2  tablespoons unsalted butter
• 1⁄2 teaspoon cumin seed
• 2  tablespoons fresh lime juice
• 1⁄4 teaspoon red pepper flakes
•  sea salt or  kosher salt

Directions

1. Preheat the oven to 425 degrees.
2. Combine all of the ingredients in a large ovenproof skillet and add 2 tablespoons of water. Bring to a boil.
3. Transfer the pan to the oven and roast, tossing halfway through until the carrots are tender and glazed, about 15 minutes. Serve.