Beautiful roasted rainbow carrots sprinkled with spices make for a simple and delicious side dish.
Why do carrots get a bad rap? Do you feel that way, or is it just me? It seems like they are the boring and ugly little sister to everybody’s favorite – the sweet potato.
Carrots and I go way back – we have a long-standing, evolving relationship that looks something like this…
- Mom forces me to eat them raw because they’re “good for my eyes”. Got glasses in 4th grade.
- Went to college and ate the cute naked baby version (<— weird, I know) dipped in peanut butter because everything is good with peanut butter. Put on some weight due to the incredible amount of said peanut butter.
- Discovered the magic of roasted vegetables due to the caramelization of the natural sugars. Eat roasted vegetables multiple times a week, most often with cumin.
I kind of feel silly sharing this with you today because roasting carrots doesn’t really seem worthy of an entire post aaaand a recipe. But roasting veggies is magical. I’m not sure why it took me so long to do or what was holding me back, but now there is NO stopping me.
I also highly suggest you make some Magic Green Sauce from Pinch of Yum. It takes 5 minutes to make, tastes incredible and can literally be eaten on anything – including straight from the bowl on a spoon.
What’s your favorite way to eat veggies? Do you roast them? Or is there another way that is even more magical than the caramelization that occurs from roasting?! If there is, please tell me.
If you make these Roasted and Spiced Carrots, make sure to tell me what you think by posting on social media and using the hashtag #imhungrybynature!Print
- 1 pound rainbow carrots, scrubbed clean and dried
- 1 Tablespoon olive oil
- 1 teaspoon cumin (omit for AIP)
- Salt and Pepper (omit pepper for AIP)
- Preheat oven to 425 degrees F.
- Slice carrots lengthwise and place in a bowl.
- Toss carrots with olive oil and sprinkle cumin, salt, and pepper over the top. Use your hand to make sure the carrots are fully coated.
- Place carrots on a baking sheet and roast for 20 minutes. Check to see if they are done by inserting a fork into the thickest part of the carrot. If it pierces easily, the carrots are done. Roasting time will completely depend on the size of your carrots – mine took 30 minutes.
A carrot a day keeps the doctor away. I think that’s how it goes.
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