I was at the farmers market the other day buying some delicious huge snap peas and I looked over and saw these gorgeous carrots, so I grabbed a bunch up. We ate a few as soon as we got home in some dip but I wanted to have them for dinner. So I figured why not bake them and add a little seasoning. They turned out excellent and my whole family loved them, especially my daughter.
I feel like carrots don’t get enough credit, they are often pushed to the side of peoples plates and left but that is a shame. Next dinner party you have make these and watch them get gobbled up.
For this recipe you can cut them into spears, slices or leave them whole like I did. If they are really big I’d recommend cutting them in some way for even cooking. You can add a huge variety of spices to change these dramatically. Some suggestions are paprika, thyme, rosemary, cumin, sage, cayenne, crushed red peppers actually anything you can think of would be great just make sure not to do too many at once . You could also try pre-made spice blends such as Italian, Old Bay or Mexican. Let me know what spices you experiment with.
Roasted Seasoned Carrots
|Prep time||5 minutes|
|Cook time||20 minutes|
|Total time||25 minutes|
|Dietary||Gluten Free, Vegan, Vegetarian|
|Meal type||Side Dish|
- 1lb carrots
- salt & pepper
- crushed red peppers
- 1 tablespoon olive oil
|Preheat oven to 425 degrees F.|
|Clean and chop carrots into desired size. Coat carrots with olive oil.|
|Spread onto cookie sheet and season with salt, pepper and crushed red pepper.|
|Cook for about 20 minutes flipping about half way through. Edges will be slightly golden brown.|
into this. YUM!