Spanish Style Roasted Carrots with Cumin and Paprika
A delicious recipe for Spanish inspired roasted carrots with cumin and paprika.
Servings: 4 Servings
Calories: 116.53kcal
Ingredients
- 1 pound about ½ a kilo of carrots (washed, peeled and cut into ¼ inch rounds)
- 2 Tablespoons of extra virgin olive oil
- 1 tablespoon of cumin seeds*
- 1 teaspoon of smoked Spanish paprika
- 1 head of garlic separate the cloves but keep the skin on
- Salt and pepper
- *whole cumin seeds are preferred but if ground cumin is all you have use a ½ Tablespoon
Instructions
- Peel and cut the carrots and put into a large bowl along with the whole garlic cloves (skin on)
- Add the olive oil and spices and mix well
- Pour onto a baking sheet (cover with foil for a quick clean up!)
- Roast at 425°F (220°C) for 25-30 minutes, stopping once to stir halfway through
Nutrition
Calories: 116.53kcal | Carbohydrates: 12.04g | Protein: 1.44g | Fat: 7.68g | Saturated Fat: 1.04g | Sodium: 88.64mg | Potassium: 401.09mg | Fiber: 3.51g | Sugar: 5.47g | Vitamin A: 19209.59IU | Vitamin C: 6.93mg | Calcium: 51.39mg | Iron: 1.44mg