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Roasted Spiced Carrots

Rainbow carrots are roasted with a medley of fragrant spices to create a colorful side dish that’s fit for company.

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