Since I always keep carrots in the fridge, when a meal needs another “thing” to it, it is often roasted carrots! Or, when we need to intake a vegetable at some point today, it is often roasted carrots added to the dinner! I really like this recipe because even if your meat or other side are very plain and basic, the spice of these carrots bring something more rich to round out the meal. I think of them often and then want some. This recipe has become a staple.
Also that the things needed are still all pantry items! That makes them made even more regularly. Carrots can handle a good amount of seasoning; give it to them!
I think my favorite way to cook carrots is by roasting. But you could use this recipe for a saute too.
ROASTED SPICED CARROTS
Serves six
10 carrots, peeled and sliced diagonally
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon chile powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
Preheat oven to 400 degrees.
Toss carrots in olive oil, garlic powder, chile powder, paprika, salt, pepper, and cinnamon.
Arrange carrots on a lined baking sheet.
Roast for 20 minutes.
- 10 carrots, peeled and sliced diagonally
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chile powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cinnamon
- Preheat oven to 400 degrees.
- Toss carrots in olive oil, garlic powder, chile powder, paprika, salt, pepper, and cinnamon.
- Arrange carrots on a lined baking sheet.
- Roast for 20 minutes.
Adapted from The Forest Feast.
