Roasted Cumin-Lime Carrots

Hi everyone!


    While I was at the farmers market I came across purple carrots.  I have not been a fan of cooked carrots ever since I can remember.  I figured I should give them a try because not too long before I went shopping I stumbled upon a carrot recipe I wanted to try out.  The purple carrots seem to taste sweet to me and now they are a food I am going to incorporate into my meals more often.  Have you guys ever tried the purple carrots?


{I hope you like my Roasted Cumin-Lime Carrots}


     Carrot Action: Antioxidant, anticancer, protect arteries, expectorant, antiseptic, diuretic, boost immunity, antibacterial, lower blood cholesterol levels & prevent constipation. 

     Carrot Uses: Vitamin A, B, C, iron, calcium, potassium, sodium, cleanse liver, cleanse digestive system, help prevent formation of kidney stones, relieve arthritis, relieve gout, enhance mental function, decrease risk of cataracts & decrease risk of macular degeneration.

     Buying & Storing Carrots: Choose carrots without the tops because the tops draw nutrients out of the carrot {may remove the tops immediately after purchase}.  Choose firm, well-shaped carrots with no cracks.  Store unwashed in a cold & moist place for up to two weeks.


Enjoy!

Let's get started!!

.:: INGREDIENTS ::.

1 pound carrots {I cut some of mine in half OR just make sure they are all about the same size}

1 tablespoon olive oil

Juice and fresh grated zest of 1 lime

1 teaspoon agave nectar or honey {I used honey}

½ teaspoon sea salt

½ teaspoon ground cumin

¼ teaspoon ground coriander

¼ teaspoon ground paprika

2 green onions {slice thin}

Small handful fresh mint leaves {I used the ones from my yard}

Preheat the oven to 400 and line a baking dish with tin foil.

Mix the olive oil, lime juice & zest, agave, salt & spices.  Toss the carrots on the tin foil lined baking dish with the mixture.

TIP: When zesting only use the green skin, try to avoid the white that appears as you zest the green outer layer of lime skin.  Roll the lime with your wrist then switch spots on the lime.

Roast for 20 minutes or until tender.

Transfer to a plate and sprinkle with green onions and mint.

:: FOOD ::.

RECIPE :: ONLINE

CARROT FACTS :: THE JUICING BIBLE 2^ND EDITION

ISBN :: 978-0-7788-0181-8

{Purchase HERE}