1 pound baby carrots
1 tablespoon olive oil
1 tablespoon butter, melted
1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground black pepper
Heat the oven to 500 degrees. Line a rimmed baking sheet with foil.
In a medium bowl, combine all ingredients and toss well to coat evenly. Transfer the carrots, scraping the bowl for any liquid and seasonings, to the prepared baking sheet, arranging them in an even layer. Roast for 15 minutes, then use a spatula to flip them and roast for another 10-15 minutes, or until lightly browned and tender.
Cook’s note: For reasons that befuddle me, my son consistently preferred when I used “baby” carrots in this recipe. It didn’t matter how many times I explained that those carrots are just big carrots that have been cut down. But with kids it’s all in the marketing, so I now use “baby” carrots for this recipe.
Nutrition values per serving: 90 calories, 4.5 g fat (1 g saturated), 12 g carbohydrates, 3 g fiber, 1 g protein, 5 mg cholesterol, 540 mg sodium.
J.M. Hirsch, Associated PressCopyright © 2013 Paddock Publications, Inc. All rights reserved.