cilantro lime carrots

While mulling over what to do with the rest of the huge bag of carrots I had boughten from Costco, I came across this recipe that I had pinned to Pinterest and forgotten all about (something that happens to me far too often).

I'm a little picky with how I like my carrots cooked... not one that likes those cheesy carrots coated in bread crumbs, hardly able to still be called a vegetable.  These seemed like quite the opposite - light and tangy from the lime and cilantro.

I pretty much followed the recipe to a tee - just used cilantro instead of mint and green onion, as I didn't have either of those.  But I liked how the cilantro went with the lime and cumin better than I would have liked mint, so it turned out to be a good switch.  Overall they were very tasty and would definitely make them again.

cilantro lime roasted carrots

Ingredients
6 large carrots, peeled and cut into strips
1 T olive oil
juice and zest from 1 lime
1 tsp honey or agave
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp paprika
1/4 c. chopped cilantro
salt & pepper to taste

Instructions
Combine carrot strips with remaining ingredients and stir until combined (I used just 1/2 of the lime before they cooked and 1/2 after).  Spread on a baking sheet and bake at 400 for 15-20 minutes, or until  tender crisp.
Squeeze other 1/2 of lime over carrots and drizzle with a little more olive oil if needed (mine were a little dry after coming out of the oven).  Garnish with a fresh cilantro if desired.

Serves 3-4.