I love roasting veggies, don’t you? All the wonderful flavours seem to deepen and sweeten and become more pronounced. I often cut up a bunch of veggies, toss with a little olive oil or coconut oil and roast ’em up. My family enjoys them right out of the oven without any fanfare, “solo” or as a part of the meal. These days, I find myself experimenting a little, and this quick post, is a little recipe which has fast become a ‘must make’ at home!
Aromatic roasted carrots? Yes please. Try these. Let them become your own new.. best treat!
It’s easy to make and transforms these carrots into a dish that could be enjoyed any time at all.. and maybe even for dessert! ok. I am kinda kidding, but these are SO sweet and succulent that I never seem to get a picture to share, as they disappear .. fast!
This recipe is more of a guideline ~ as will depend on how much of this delicious-ness you want to make!
Here you go:
- Carrots ~ 2 bunches, washed, chopped
- Olive oil ~ 2 teaspoons (or use coconut oil)
- Sea salt ~ dash
- Black pepper ~ 2 dashes
- Garam Masala ~ 1 tablespoon
- Cinnamon, powder ~ 1-2 teaspoons
- Pre-heat oven to 400 degrees F
- Prepare the carrots. If small, leave whole or chop or julienne.
- Toss in a bowl with the oil you are using.
- Add a little sea salt and fresh ground pepper.
- Pour onto baking sheet lined with parchment paper.
- Bake for 20 minutes, turning once
- Sprinkle with the Garam Masala and Cinnamon powder
- Use a wooden spoon or spatula to distribute evenly
- Bake for another 10-20 minutes.
- The time will depend upon your oven, the size of the carrot chunks and what rack you are using in the oven.
- They are ready when your home smells heavenly and the carrots are fork tender. This is also a personal choice. I prefer my veggies on the 'firm' side.
For more about making your own Garam Masala ~ check out this post.
For an online source, if you are too busy to make your own, this product by “Spice Hunter” contains a similar blend. It’s delicious. Find it here:
The Spice Hunter Garam Masala Blend, 1.8-Ounce Jar