Southwestern Roasted Carrots

"This side dish recipe is easy to put together and a different way to season and cook carrots."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Lalaloula photo by Lalaloula
photo by Seasoned Cook photo by Seasoned Cook
Ready In:
45mins
Ingredients:
6
Serves:
2
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ingredients

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directions

  • Preheat oven to 350°F.
  • Peel carrots and cut julienne-style (into 2" long x 1/4" wide strips) or slice thin.
  • Place carrots and other ingredients into a 9" x 13" baking pan and toss to combine thoroughly.
  • Spread out into a thin layer.
  • Roast for 15 minutes. Remove pan from oven, toss carrots and spread out into a thin layer. Roast for another 15 minutes or until carrots are tender.

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Reviews

  1. Some recipes definitely need more than 5 stars sometimes! This is one of those recipes. Great flavor and easy to put together. The spices were perfect. I used peeled baby carrots, and just cut them into sticks. This went very well with a pork roast. I will be making this often!
     
  2. Delicious carrots. I love roasted carrots and prepare them that way a lot. I've never added this combination of spice to the carrots. It was great! Thank you for posting. :)
     
  3. Perfect little roasty nibbles! They were really, really easy and sooooo good! YUM!<br/>THANK YOU SO MUCH for sharing this great recipe with us, MarthaStewartWannabe!<br/>Made and reviewed for Aussie/NZ Recipe Swap #51 April 2011.
     
  4. Wonderful flavor and a great side dish with any entree! DH and I both love carrots. I substituted butter for the olive oil. Easy preparation! Prepared as a participant in the Aus/NZ Swap #29 Event June 2009.
     
  5. Great carrots which all the family enjoyed. Maybe my chilli powder wasn't overpowering but for us this wasn't at all hot. I did cut my carrots slightly thicker than stated so it took a bit longer to cook.
     
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Tweaks

  1. Wonderful flavor and a great side dish with any entree! DH and I both love carrots. I substituted butter for the olive oil. Easy preparation! Prepared as a participant in the Aus/NZ Swap #29 Event June 2009.
     

RECIPE SUBMITTED BY

<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
 
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