Roasted Spiced Carrots

Roasted Spiced Carrots
Miki Duisterhof
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preparation
10
minutes
cooking
45
minutes
Serves 8

Ingredients

2
tablespoons
olive oil
2
large garlic cloves, minced
1
tablespoon
sugar
1
teaspoon
ground cumin
1/2
teaspoon
kosher salt
1/2
teaspoon
ground cinnamon
2
pounds
carrots, cut diagonally into 1-inch pieces, or baby carrots
1/4
cup
white raisins
1/4
cup
chopped fresh parsley or cilantro
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.)
Kay Chun and Jane Kirby
November 2003

Nutritional Information

  • Per Serving
  • Calories 99
  • Calcium 45 mg
  • Carbohydrate 16 g
  • Cholesterol 0 mg
  • Fat 4 g
  • Fiber 3 g
  • Iron 1 mg
  • Protein 1 mg
  • Sat Fat 1 g
  • Sodium 217 mg
What does this mean? See Nutrition 101.

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