Roasted Spring Carrots With Cumin and Lime

• 1 lb fresh baby carrots, scrubbed and trimmed (or fresh longer carrots, scrubbed, trimmed, and quartered lengthwise)
• 2 tablespoons unsalted butter
• 12 teaspoon cumin seed
• 2 tablespoons fresh lime juice
• 14 teaspoon red pepper flakes
• sea salt or kosher salt

1. Preheat the oven to 425 degrees.
2. Combine all of the ingredients in a large ovenproof skillet and add 2 tablespoons of water.
3. Bring to a boil.
4. Transfer the pan to the oven and roast, tossing halfway through until the carrots are tender and glazed, about 15 minutes.
5. Serve.

fresh baby carrots, unsalted butter, cumin, lime juice, red pepper, salt

Taken from www.food.com/recipe/roasted-spring-carrots-with-cumin-and-lime-264610 (may not work)