Spiced Roasted Carrots
Sometimes I need a break from salad. I know that is not a popular thing to say. Somehow salads have become the ubiquitous side dish that it seems we all should be serving nightly. The more creatively flavored, the better. I always like to serve a good Harvest Salad each fall. But I also love to take my vegetables in different forms. For example, basic carrots roasted to sweet, soft perfection. They are almost easier to make than a salad and come together in a snap. Plus, my kids are more inclined to eat carrots than a salad, so why not take advantage?
This easy bake can be assembled and even cooked during naptime if you want. I just peel the carrots, toss them with the flavorings, and keep them in the fridge for the afternoon until it is time to roast them. Each fall I like to make them with a medley of carrots I find at the store. They all taste the same, but the rainbow look is so pretty. Plus, my daughter gets a huge kick out of the different colors. I use mostly sweet spices to please her palatte and she and my little guy both gobble them down.
As you plan your fall feasts and use up the vegetables from your garden keep the recipe in mind. Who knows, if it becomes a family favorite it might actually be perfect for your Thanksgiving table.
Ingredients
- 1 pound carrots, peeled and tops trimmed
- 2 tablespoons melted butter
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cumin
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Toss the carrots with the butter, spices, and salt and mix well so they are completely combined. Place the carrots in one even layer on the baking sheet and cook for 35 to 40 minutes, turning once and rotating the pan at the 20 minute-mark. Allow to cool completely, serve.
I am a carrot FIEND. I love how these ones are not only flavorful but RAINBOW, too!