I love carrots no matter how they’re served. I especially like fresh, raw garden carrots. They have been a staple in my cooking for years, in soups, salads and stews. But I’ve rarely given them star status. They’ve always been an integral part of a recipe, but never the main event.
I recently acquired a new cookbook, The Forest Feast by Erin Gleeson. It’s a fun read, with simple recipes, photos—always a plus—and appealing artwork throughout. One simple recipe that looked intriguing on first perusal was a recipe titled Red Roasted Carrots.
I tried it this week and it was sensational. The prep takes very little time: about 5 minutes to slice the carrots, 2-3 minutes to assemble the spices and 30 seconds to shake them all up in a plastic bag with the oil. The hefty flavoring provides a whole lot of bang for your buck.
Because there were just two of us sharing the carrots, I cut the recipe in half. In general, I find that roasted veggies don’t make great leftovers. Halving the recipe was perfect for two.
Also, I cut the cayenne in half, as 1/4 teaspoon for three carrots seemed like a lot. The heat was present, but not overwhelming.
Meatless Monday: Red Roasted Carrots
- 6 carrots, diagonally chopped in 1/8-inch slices
- 1/2 t cinnamon
- 1/2 t cayenne (or to taste)
- 1/2 t sweet paprika
- 1/2 t garlic powder
- 1/2 t salt
- 1 T olive oil, plus 1 t sesame oil
- Preheat oven to 400°.
- Put the carrots and spices in a plastic bag and shake them up so that the carrots are coated. Add the oil and shake again to coat.
- Roast carrots for about 20 minutes, until the edges are nicely browned. Enjoy them warm!
If you’d like to browse more recipes in The Forest Feast, visit theforestfeast.com.