Cumin-Roasted Carrots and Parsnips | Saveur
Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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
- 1⁄2 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
Cumin Roasted Carrots with Lemon Tahini Sauce | Nourishing Meals®
nourishingmeals.com
Roasted Cumin Carrots recipe | PCC Community Markets
pccmarkets.com
Roasted Carrots and Parsnips with Garlic, Citrus, and Sage
cleanplates.com
Roasted Carrots and Parsnips
readersdigest.ca
Roasted Parsnips & Carrots - Click 'N Cook
clickncook.org
Roasted Carrots with Cumin and Raisins - California Raisins
calraisins.org
Roasted Carrot with Cumin & Marash Chili - Robert Sinskey Vineyards & Wilding Farm
robertsinskey.com