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Saturday, January 29, 2011

Roasted Spiced Carrots

Serves: 3-4

1 lb. (1 bag) baby carrots
1 T. olive oil, plus more for drizzling (I used sunflower oil instead)
1 1/2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1/4 tsp. fresh ground pepper
2 T. lemon juice
1 T. honey

Preheat: 400F. Put carrots in a casserole dish big enough to spread them out in a single layer, or close to it. Drizzle 1 T. oil over the carrots and toss to coat. Mix seasonings (next 8 ingredients) in a small bowl and toss with carrots.

Roast until tender, 30-40 minutes, giving it a shake halfway through. Remove from oven and drizzle with lemon juice and honey, carefully tossing again to coat. If you like you may drizzle with more oil before serving.

served with & pictured in Ranch-Breaded Baked Pork Chops

source: Whole Foods

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