Roast Carrots With a Twist

READY IN: 40mins
Recipe 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.

Top Review by 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.

Ingredients Nutrition

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.

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