Veggies | Red Roasted Carrots
Posted on February 20, 2016
I am love, love, loving The Forest Feast cookbook! I can't possibly post all of the recipes that I've made from it so far, but I will tell you, all have turned out SUPER TASTY!
Yield: 2 to 4 servings
6 medium carrots, sliced diagonally into ovals
1/2 teaspoon cinnamon
1/2 teaspoon paprika (I like Spanish sweet)
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 teaspoon sesame oil
1 1/2 tablespoons olive oil
Preheat oven to 425°F.
Put sliced carrots in a plastic bag with cinnamon, paprika, garlic powder, salt, sesame oil and olive oil. Shake until well coated.
Put carrots on baking sheet and roast in oven for 20-25 minutes or until tender with crispy edges.
(Ref. "Red Roasted Carrots" recipe, The Forest Feast cookbook, page 181.)