Roasted Spring Carrots With Cumin and Lime

Ingredients

• 1 lb fresh baby carrot, scrubbed and trimmed (or fresh longer carrots, scrubbed, trimmed, and quartered lengthwise)
• 2 tablespoons unsalted butter
• 1/2 teaspoon cumin seed
• 2 tablespoons fresh lime juice
• 1/4 teaspoon red pepper flakes
• sea salt or kosher salt

Directions

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Combine all of the ingredients in a large ovenproof skillet and add 2 tablespoons of water. Bring to a boil.

3. 3

   Transfer the pan to the oven and roast, tossing halfway through until the carrots are tender and glazed, about 15 minutes. Serve.