Toss carrots in oil, honey, cumin seeds, garlic, salt and pepper in a 2-quart baking dish. Cover tightly with foil (if baking dish does not have a lid) and bake until vegetables are just tender, about 20 minutes. Uncover and continue to bake until lightly browned and liquid is evaporated, about 20 minutes more. Sprinkle Read More…
Ingredients:
2 pounds carrots, cut into 1/4-inch thick rounds on the diagonal 1/2 cup olive oil 3 tablespoons honey 2 tablespoons toasted cumin seeds 3 cloves garlic, thinly sliced Kosher salt and freshly ground black pepper, to taste 2 tablespoons fresh lime juice 2 tablespoons finely chopped mint leaves
Preparation:
Toss carrots in oil, honey, cumin seeds, garlic, salt and pepper in a 2-quart baking dish. Cover tightly with foil (if baking dish does not have a lid) and bake until vegetables are just tender, about 20 minutes. Uncover and continue to bake until lightly browned and liquid is evaporated, about 20 minutes more. Sprinkle with lime juice and mint; serve immediately.