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1 pound baby carrots with fresh green tops
1 tablespoon olive oil
Juice and grated zest of 1 lime
1 teaspoon agave nectar or honey
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/4 teaspoon each ground coriander and smoked paprika
2 green onions, thinly sliced
Small handful fresh mint leaves, chopped
Heat oven to 400 degrees.
Trim the tops off the carrots. (I had big carrots, so I chopped them into 3- 4-inch slender sticks instead.)
Toss them on a baking sheet with the olive oil, lime juice and zest, agave, salt and spices.
Roast about 20 minutes, depending on size, until the carrots are just tender and beginning ot color. Transfer to a plate and sprinkle with the green onions and mint before tossing together and serving.
It says it will serve 4, but two of us polished them off easily.
1 tablespoon olive oil
Juice and grated zest of 1 lime
1 teaspoon agave nectar or honey
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/4 teaspoon each ground coriander and smoked paprika
2 green onions, thinly sliced
Small handful fresh mint leaves, chopped
Heat oven to 400 degrees.
Trim the tops off the carrots. (I had big carrots, so I chopped them into 3- 4-inch slender sticks instead.)
Toss them on a baking sheet with the olive oil, lime juice and zest, agave, salt and spices.
Roast about 20 minutes, depending on size, until the carrots are just tender and beginning ot color. Transfer to a plate and sprinkle with the green onions and mint before tossing together and serving.
It says it will serve 4, but two of us polished them off easily.
