Cumin-Citrus Roasted Carrots

Roasted carrots sprinkled with cumin and topped with a hint of orange citrus and chives for an unexpectedly delicious side-dish bursting with flavor.

Ingredients

8 large carrots, peeled and sliced into 1/2 inch pieces

1/4 cup orange juice

1/4 cup vegetable broth

1 teaspoon ground cumin

1/4 teaspoon turmeric

1 tablespoon lime juice

fresh ground black pepper

chopped chives or flat-leaf parsley, optional garnish

Instructions

1. Preheat oven to 400 degrees fahrenheit.

2. Place the carrots in a large baking dish, then add the orange juice, cumin, and turmeric. Season with ground pepper.

3. Bake uncovered, until the carrots are tender and lightly browned, about 30 minutes, stirring halfway through. Drizzle with the lime juice and garnish with chives, if using.

Serves 4

Adapted from The No Meat Athlete Cookbook, which I highly recommend.