Roasted Spiced Carrots
Rainbow carrots are roasted with a medley of fragrant spices to create a colorful side dish that’s fit for company.
- 2 bunches baby rainbow carrots, peeled, tops trimmed to 1 inch
- 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
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.