Roasted Carrots with Lime and Toasted Cumin Coriander and Fennel
These Roasted Carrots with Lime and Toasted Cumin Coriander and Fennel are a simple yet amazing side dish that really get spiced up, roasted and topped with fresh squeezed lime juice and chopped mint.
In a small sauté pan lightly toast the seeds and place in a spice grinder. Pulse until seeds are ground.
In the roasting pan or cast iron skillet, toss the baby carrots in olive oil, or if using large carrots, peel and slice into uniform pieces. Sprinkle the spices over and then add the kosher salt, juice from half a lime and zest. Toss to coat.
Roast for 30 minutes, occasionally shaking the pan to turn and coat. You want these evenly roasted and slightly caramelized. Remove from oven and squeeze with the other lime half and sprinkle with chopped mint leaves. Serve warm.