Food recipes
Tangy Sweet Roasted Carrots
Tangy Sweet Roasted Carrots Ingredients: carrots, raw spices, onion powder spices, garlic powder spices, pepper, red or cayenne salt, table spices, pepper, black sugars, brown oil, olive, salad or cooking Directions:...
Tangy Sweet Roasted Carrots
Ingredients:
carrots, raw
spices, onion powder
spices, garlic powder
spices, pepper, red or cayenne
salt, table
spices, pepper, black
sugars, brown
oil, olive, salad or cooking
Directions:
Preparation: Preheat oven to 375F.
Prepare baking sheet or shallow pan by lining with foil and parchment (to avoid heavy scrubbing of pan afterward.)
Place carrots in medium-large bowl.
Mix spices into a small bowl, and mix together.
Place sugar into a medium bowl.
Break up large clumps of sugar with back of spoon.
Mix spices and sugar together until well-mixed and few, if any, lumps.
Mix olive oil into spice/sugar mixture to make a loose paste or slurry.
Add slurry to carrots and mix/toss until all pieces are well coated.
Spread carrots onto prepared baking pan.
Bake at least 30 minutes, until tender and some edges are browning.
The time will be dependent on the thickness and overall size of carrot pieces.
Additional notes: When I anticipate being pressed for time, I will follow the recipe up through the point where the spice mixture is tossed with the carrots.
After that, I will put the bowl (or zip bag or other container) of carrots into the refrigerator for up to a day or so before roasting.
Allow some extra time for the roasting (just another 5 minutes or so) if you start with cold carrots.
I have mixed this up in the evening, put it in the refrigerator, come home from work, turned the oven on, and then finished the recipe so it is cooking while I change clothes, set the table, get the rest of dinner ready.
So, while the cooking time isn't short, it is an easy recipe.
Ingredients:
carrots, raw
spices, onion powder
spices, garlic powder
spices, pepper, red or cayenne
salt, table
spices, pepper, black
sugars, brown
oil, olive, salad or cooking
Directions:
Preparation: Preheat oven to 375F.
Prepare baking sheet or shallow pan by lining with foil and parchment (to avoid heavy scrubbing of pan afterward.)
Place carrots in medium-large bowl.
Mix spices into a small bowl, and mix together.
Place sugar into a medium bowl.
Break up large clumps of sugar with back of spoon.
Mix spices and sugar together until well-mixed and few, if any, lumps.
Mix olive oil into spice/sugar mixture to make a loose paste or slurry.
Add slurry to carrots and mix/toss until all pieces are well coated.
Spread carrots onto prepared baking pan.
Bake at least 30 minutes, until tender and some edges are browning.
The time will be dependent on the thickness and overall size of carrot pieces.
Additional notes: When I anticipate being pressed for time, I will follow the recipe up through the point where the spice mixture is tossed with the carrots.
After that, I will put the bowl (or zip bag or other container) of carrots into the refrigerator for up to a day or so before roasting.
Allow some extra time for the roasting (just another 5 minutes or so) if you start with cold carrots.
I have mixed this up in the evening, put it in the refrigerator, come home from work, turned the oven on, and then finished the recipe so it is cooking while I change clothes, set the table, get the rest of dinner ready.
So, while the cooking time isn't short, it is an easy recipe.