dinner · vegetarian · vegan · dairy-free
Carrot and cumin tray bake
Carrots roasted until browned and tender, then tossed with cumin, lemon juice and chopped almonds while still warm.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
Contains tree nuts.
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Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
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Method
-
1
Heat the oven to 220°C (425°F) and give the carrots plenty of room on a baking tray in a single layer; use two trays if you double the recipe.
-
2
Trim the carrots and cut them into pieces about ¾ inch (2 cm) wide, leaving thin ones whole.
-
3
Toss the carrots with the olive oil and spread them out on the tray.
-
4
Roast, turning once halfway, until browned and tender. Start checking at about 25 minutes.
-
5
While the carrots are still warm, toss them with the cumin, almonds and lemon juice and serve.
