Agave-Cinnamon-Lime Roasted Carrots

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I roasted two bunches of carrots the other day and ate them all. Myself. In one sitting. And… I ate the green tops too… Am I a rabbit? Or, more likely a horse (considering the amounts consumed)? Horses love carrots, right?
I hope I didn’t completely killed your desire to try these roasted carrots with the confession above. All I was trying to say that they were gooooood! Even if you roast carrots with nothing but salt, pepper and olive oil they would already taste amazing. But adding some spices, sweetness and lime to the equation triples, no, quadruples the “amazing” in flavors.

Roasted Carrots (1)


  • 2 bunches carrots with green tops attached (about 18-20 carrots)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon agave syrup
  • 1 lime, cut in half (one half juiced, another sliced)
  • ¼ teaspoon ground coriander
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • Some black pepper, freshly ground
Preheat the oven to 400°F. Trim most of the green top off the carrots leaving an inch or two intact. Wash and peel the carrots, and pat dry with a paper towel. Arrange the carrots in a single layer on a baking sheet.
In a small bowl,  whisk together olive oil, lime juice, agave syrup, coriander, cinnamon, salt and pepper. Pour the dressing over the carrots. Use your hands to coat each carrot all around. Arrange lime slices on top of carrots and sprinkle lime with salt (you can eat lime too once it’s done!). 
Roast carrots for about 20-30 minutes (depending on size of carrots), turning both carrots and lime slices once at a halfway mark, until the carrots are tender and begin to brown.
Now take them out of the oven and eat them all! Right away! Just kidding… Or not… Consuming them all right away is optional.


Roasted Carrots

Roasted Carrots

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