Ingredients roasted carrots
2 tbsp oil (I use extra virgin olive oil but my friend who makes this also uses walnut oil)
1/4 tsp ground cinnamon
1 tsp ground coriander
1 salt to taste
1 pepper to taste
16 small to medium carrots (about 1 1/2 pounds) trimmed peeled and cut in half lengthwise
1 tbsp fresh thyme leaves
how to make roasted carrots
Preheat oven to 475°.
Toss carrots with the oil, coriander, cinnamon, a light dusting of salt and pepper and the thyme leaves.
Spread onto a cookie sheet and roast 10 to 15 minutes or until just tender. (I prefer mine a little softer, so I roast mine longer.)
*These go along nicely if you're making a roast.*
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