Roast Carrots With a Twist

Submitted by meshell b

"I love roast carrots how ever they come but these are amazing! I could eat them every day. Just be careful of what stock you use because some of them can be very salty and it will ruin the dish. I use vegeta and they come out great every time."

 

• Ready In: 40mins
• Ingredients: 5
• Serves: 4-6

ingredients

• 6 -8 carrots
• 1 teaspoon vegeta gourmet stock
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon ground cumin
• 1 tablespoon olive oil

directions

1. Peel and chop the carrots into bite size pieces. Place carrots in a saucepan and cover with water. Add the stock, garlic powder and cumin and boil until tender.
2. Reserve 3 tablespoons of stock water then drain the carrots. Place carrots in a roasting pan and coat with olive oil. Sprinkle with the reserved stock water. Cook at 450 fahrenheit/230 celsius for 30 minutes or until cooked to your liking.

Reviews

[Outta Here]

While these had a very nice favor, the texture was too soft for me. I prefer my carrots a little more "al dente". I would boil them a little less or roast them a shorter time. My dining partner said 5 stars and I say three, so I left the average of the two. :) I liked the cumin, and have used it on steamed carrots in the past. Made for Fall 2011 PAC game.

 

[breezermom]

I boiled my carrots until just "before tender", Loved the seasoning. And loved the intensification of the flavors from roasting. Delicious! I didn't have vegeta stock, so used some homemade vegetable stock. Thanks for sharing! I really enjoyed these carrots.

 

[Debbwl]

Yes this does bring a flavorsome new twist to roasted carrots! We thought the addition of cumin was a very nice touch. I made as written, thanks for the post.