For reasons that befuddle me, my son consistently preferred when I used “baby” carrots in this recipe. It didn’t matter how many times I explained that those carrots are just big carrots that have been cut down. But with kids it’s all in the marketing, so I now use “baby” carrots for this recipe.
1 pound baby carrots
1 tablespoon olive oil
1 tablespoon butter, melted
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground pepper
Heat the oven to 500 degrees. Line a rimmed baking sheet with foil.
In a medium bowl, combine all ingredients and toss well to coat evenly. Transfer the carrots, scraping the bowl for any liquid and seasonings, to the prepared baking sheet, arranging them in an even layer. Roast for 15 minutes, then use a spatula to flip them and roast for another 10 to 15 minutes, or until lightly browned and tender. Makes 4 servings.
Per serving: 90 calories; 40 calories from fat (44 percent of total calories); 4.5 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 12 g carbohydrate; 3 g fiber; 7 g sugar; 1 g protein; 540 mg sodium.