These easy roasted baby carrots have a slight hint of citrus with the earthiness and nuttiness of cumin, making these a delicious weeknight side dish. They take 5 minutes of prep and then they roast in a sizzling hot oven for the remainder of the time.
2poundsThumbelina or small carrotsscrubbed and tops cut off
2tablespoonsfresh orange juice
salt and pepper
parsleyoptional for garnish
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper for easy clean up. Lay trimmed and peeled carrots on parchment paper. Toss them in olive oil and orange juice. Spread cumin, garlic, salt and pepper over carrots and toss again.
Bake for 20-25 minutes (depending on the thickness of your carrots) or until tender when pierced with a fork. Squeeze any extra orange juice on top just before serving and garnish with parsley.