Cumin-Roasted Carrots and Parsnips | Saveur
Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables.
Ingredients
- 1 lb. carrots, cut into 1/4”-thick rounds on the diagonal
- 1 lb. parsnips, cut into 1/4”-thick rounds on the diagonal
- <sup>1</sup>⁄<sub>2</sub> cup olive oil
- 3 tbsp. honey
- 2 tbsp. toasted cumin seeds
- 3 cloves garlic, thinly sliced
- 2 tbsp. fresh lime juice
- 2 tbsp. finely chopped mint leaves
- Kosher salt and freshly ground black pepper, to taste
More Like This
Cumin-Roasted Carrots Recipe: How to Make It
tasteofhome.com
Roasted Cumin Carrots recipe | PCC Community Markets
pccmarkets.com
Cumin Roasted Carrots with Lemon Tahini Sauce | Nourishing Meals®
nourishingmeals.com
Roasted Carrots and Parsnips with Garlic, Citrus, and Sage
cleanplates.com
Roasted Carrots and Parsnips
readersdigest.ca
Roasted Carrots and Parsnips with Lemon Olive Oil and Mint - Olive This!
olivethis.com
Roasted Parsnips and Carrots - Doctor Yum Recipes
recipes.doctoryum.org
Maple Roasted Parsnips and Carrots - Kosher.com
kosher.com