Roasted Moroccan-Spiced Carrots
Roasting adds a whole new flavor and texture dimension to just about any vegetable. However, there is something about roasted carrots that really makes your taste buds go wild- even if you didn’t add a single spice! In this dish, tossing these carrots with warming spices such as cinnamon, coriander and cayenne mixed with a touch of sweet honey elevates this simple dish to a whole new level. See if you don’t agree…
Ingredients
- Olive oil spray I like the Misto!
- 1 pound rainbow or orange carrots peeled and trimmed,
- 1 tablespoon olive oil
- 1 1/2 teaspoons natural honey optional
- Juice of 1 lemon
- 1/4 teaspoon cinnamon
- 1/4 teaspoon coriander
- Cayenne to taste
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 450 degrees F. Lightly coat a baking sheet (with sides) with olive oil spray. Cut any thick carrots in half vertically.
- In a small bowl, whisk together olive oil, honey, (if using) lemon, spices and salt.
- Arrange carrots on baking sheet. Toss with olive oil-spice mixture, coating carrots evenly.
- Roast for 12 to 15 minutes, turning with a spatula half-way through. Taste; if carrots are too crunchy, return to oven for a few minutes. (Watch carefully-do not allow the thinner carrots to burn.)
Notes
Make Ahead and Storage Tips: carrots may be prepared up to 2 days ahead. Cover and refrigerate. Leftovers may be served at room temperature or reheated in a 300 degrees F oven, loosely covered, for about 8 minutes or until warmed through. May be frozen for up to 4 months.
Rainbow carrots are often found in the summer at local farmers’ markets as well as at natural food stores such as Whole Foods. They are very sweet and would make a beautiful addition to your menus. If you can’t locate them, classic orange (or yellow) carrots are just fine.
Other roasted veggie dishes you may like are Roasted Butternuts 'n Brussels and Roasted Root Veggies.
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