Hands on time: 7 minutes
Total time: 22 minutes
Serves 4
Ingredients:
2 Tbsp extra-virgin olive oil
12 ounces peeled baby carrots
1 lemon, cut into 8 wedges
1 tsp Ground Cumin
1/2 tsp Ground Cinnamon
1/4 tsp Sea Salt
1/4 tsp Ground Red Pepper
1 Tbsp fresh chopped cilantro
Directions:
1. Preheat oven to 450 degrees.
2. Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt and pepper, tossing to coat carrots. Arrange carrot mixture in a single layer on a jelly-roll pan. Bake at 450 degrees for 13 minutes, turning once. Sprinkle with cilantro.
Chef Geoff's Notes: Special thanks to Cooking Light
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