Cumin Lime Roasted Carrots

I really like carrots. The only problem is they seem to become an addition to a food instead of a starring role. Here is a fantastic way to prepare carrots where they really shine. I made these on a grill in a cast iron skillet but they also work very well in an oven heated to 400° F.


1 pound baby carrots with green tops
1 tablespoon olive oil
Juice and fresh grated zest of 1 lime
1 teaspoon honey
½ teaspoon fine sea salt
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon smoked paprika
2 green onions, thinly sliced
Small handful fresh mint leaves, chopped


Heat covered grill to approximately 400°F.

Wash and trim the tops off the carrots. Toss them a large cast iron skillet with the olive oil, lime juice and zest, agave, salt and spices making sure the carrots are well covered with the mixture. You may use a baking sheet if cooking in an oven.

Roast about 20 minutes until the carrots are just tender and beginning to take on color. If grilling, you may want to toss them about to keep them from sticking to the cast iron. Transfer to a plate when sufficiently browned and tender. Sprinkle with the green onions and mint before tossing together and serving.


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