Roasted Spiced Carrots

Roasted Spiced Carrots
Photo by Miki Duisterhof


  • 2 pounds carrots, cut diagonally into 1-inch pieces, or baby carrots
  • 1 teaspoon ground cumin
  • 2 large garlic cloves, minced
  • 1 tablespoon sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil
  • + 2 more ingredients
    • ¼ cup chopped fresh parsley or cilantro
    • ¼ cup white raisins Juice of 1 lemon

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

View full recipe at My Recipes


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