Just Baking

Sweet, savory, and tangy with citrus — this is one of my favorite ways to prepare carrots as a side dish, and, not coincidentally, it’s also one of the easiest!

Try this alongside any kind of grilled meat or poultry, and if you have any leftovers, dice them up and add them to a batch of couscous or rice for color and flavor.

Roasted Carrots with Cumin and Lime

• 8 carrots, washed and peeled
• 1/2 lime, cut into wedges
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• Lime wedges to garnish

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

Cut carrots in half and quarter each half lengthwise. Place carrot pieces in a large mixing bowl and squeeze lime juice over. Drizzle with olive oil and sprinkle with cumin, minced garlic, and salt and pepper to taste. Toss well to coat evenly. Pour carrots out onto baking sheet in a single layer and roast at 425 degrees for 20 to 30 minutes or until tender when pierced with a fork. Using a broad spatula, turn carrots over halfway through roasting.

Serve with lime wedges, if desired.

Makes 4 to 6 servings