Roasted Carrots with Spices

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2 pounds medium carrots, peeled - I like mine whole but you may cut into 2-inch rounds if you prefer
3 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Kosher Flake Sea Salt
1/2 teaspoon Ground Coriander
1/2 teaspoon Ground Cumin
1/2 teaspoon freshly ground Black Peppercorns
1/4 teaspoon Light Chile Powder
1/4 teaspoon Hungarian Paprika
1/8 teaspoon Ground Ginger
1/8 teaspoon Ground Saigon Cinnamon
Pinch of Ground Cloves
Pinch of Cayenne Pepper


Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat.
Arrange carrots in a single layer on a baking sheet brushed with olive oil. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally and gently. Finish with additional salt and pepper is desired.

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