Roasted Spiced Carrots

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Photo by Miki Duisterhof
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 99 calories
    • Fat 4 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 217 mg
    • Protein 1 mg
    • Carbohydrate 16 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 45 mg
  • November 2003

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 2 large garlic cloves, minced
  3. Check 1tablespoon sugar
  4. Check 1teaspoon ground cumin
  5. Check 1/2teaspoon kosher salt
  6. Check 1/2teaspoon ground cinnamon
  7. Check 2pounds carrots, cut diagonally into 1-inch pieces, or baby carrots
  8. Check 1/4cup white raisins
  9. Check 1/4cup chopped fresh parsley or cilantro
  10. Check juice of 1 lemon

Directions

  1. Heat oven to 400º F.
  2. Combine the oil, garlic, sugar, cumin, salt, cinnamon, and carrots in a shallow baking pan. Roast 20 minutes or until fork-tender. 
  3. Remove from oven and add the raisins, lemon juice, and parsley. Toss well. (Can be made up to 1 day ahead. Cover and refrigerate.)