Wow! I used this just in a "basic" roasted carrot kind of way, leaving out the parsley, cilantro & olives. Ab-Fab! Will try with all the ingredients at another time.
Delicious! My hard to please family loved this dish, thanks for sharing.
Delicious. I made it with half a pound of "baby" carrots and half a pound of trimmed Brussels sprouts - and it was out of this world. I did leave the "baby" carrots whole, and roasted it about 25 minutes to be sure everything was done.
Awesome! I made these for an "Arabian Nights" themed party and will make again and again. They went over well for a group of girls in West Texas!
WONDERFUL and COLORFUL and HEALTHY! I only used half a pound of carrots and the rest of the amounts the same. I used a red onion and kalamata olives. This has so many dimensions of flavor...it is best eaten slowly so you can enjoy them all. The fresh lemon juice is a must to bring out the flavors. Made for Photo tag.
I make roasted carrots at least weekly and these were a fantastic change of pace! Very very good. Thanks!
Absolutely terrific, Toni! I used cumin seeds and a piece of cinnamon stick ground up together, a very sweet vidalia onion, herbs out of the garden, and oil cured olives. It was a miracle any of the carrots made it to the table as we were all nibbling at them from the moment they made their aromatic way of the oven.
I love the flavor of these carrots! The spices compliment the sweetness of the carrots and the olives (I used kalamata) provide a nice flavor contrast. Easy to make and easy on the diet too! These will definitely be making a repeat appearance at our table! Thanks Toni!