Roasted Carrots With Citrus Dressing

roasted-carrots-citrus Photo: Travis Rathbone; Styling: Megan Hedgpeth


  • 2 pounds carrots, halved lengthwise
  • 1/2 pound large shallots (about 6), quartered lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons fresh orange juice
  • 1 1/2 tablespoons fresh lime juice
  • 2 tablespoons choppe cilantro
  • 2 tablespoons chopped pistachios, toasted, optional


1. Preheat oven to 400°F. On a large baking sheet, toss carrots, shallots, oil, cumin, salt and pepper. Transfer half to a second sheet; spread evenly.

2. Roast, stirring once, until tender, 35 to 40 minutes. Sprinkle with orange and lime juices and cilantro; toss. Serve hot or at room temperature. Sprinkle with nuts before serving, if desired.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 8

Nutritional Information

Calories per serving: 103
Fat per serving: 4g
Saturated fat per serving: 1g
Cholesterol per serving: 0mg
Fiber per serving: 4g
Protein per serving: 2g
Carbohydrates per serving: 17g
Sodium per serving: 228mg
Iron per serving: 1mg
Calcium per serving: 51mg

Good to Know

Just one provides more than double your daily vitamin A, and one study found that the vitamin can direct immune cells to battle infection.
Lori Powell