Ingredients:
- 2 bunches baby rainbow carrots, peeled, tops trimmed to 1 inch
(2.5 cm) - 2 Tbs. unsalted butter, melted
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cumin
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- Kosher salt, to taste
Directions:
Preheat an oven to 400°F (200°C).
In a bowl, toss together the carrots, butter, coriander, cumin, ginger, cinnamon and salt. Transfer to a baking sheet and roast, stirring once halfway through cooking, until the carrots are tender, 30 to 40 minutes. Transfer the carrots to a bowl and serve immediately. Serves 6 to 8.
Williams-Sonoma Kitchen
Rated 2 out of
5
by
RebeccaZ from
Mediocre Carrots
I've tried this recipe twice now, and been disappointed both times. The first time I made this dish, I used butter, and the second time, I used olive oil instead. I haven't found the carrots to have much flavor at all.
Date published: 2015-11-30
Rated 5 out of
5
by
jtwome from
Delicious and Simple
This recipe is becoming a frequent go to side dish. It is simple, healthy, pretty and kid friendly in the sense that my toddler grandchildren love it. I am amazed at the variety of different color baby carrots that are available at the farmers market.
Date published: 2015-01-04
Rated 5 out of
5
by
cozettef from
Easy, Great-Flavored Side
The combination of spices complement the roasted carrots wonderfully. Cooking time and temperature can adapt to anything already in the oven.
Date published: 2014-04-21