Roasted Baby Carrots

If you see these baby carrots at your local farmers market, snag a bunch. They’ll cost you a pretty penny, but they taste like candy after roasted, so they’re worth it. Plus, they’re fool proof to make but taste gourmet. Win win win. We served these babies with squash, roasted chicken and quinoa.


1 bunch baby carrots (~12)
1/4 cup olive oil
1/4 tsp each: salt, pepper, cumin, paprika

Preheat oven to 400 degrees
Combine oil & spices
Vertically slice carrots into quarters
Line carrots on a baking sheet
Drizzle with oil/spice mixture
Roast for ~30 mins, until slightly tender


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