Roasted carrots are one of my favorite dinner sides all year long. These are a great side to grilled meat, and this mixture is fantastic cold the next day tossed with some lettuce, olive oil, and balsamic vinegar as a salad for lunch. This can be made with pre-cut baby carrots or with full-size peeled carrots cut to equal sizes.
Ingredients:
1 pound carrots, peeled and trimmed
1 1/2 tablespoons olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
salt and pepper
1/4 cup pistachios, toasted
1/4 cup dates, pitted and diced
1 oz soft goat cheese, crumbled
Preparation:
1. Preheat oven to 450 degrees. Line a baking sheet with a Silpat mat or foil.
2. Toss carrots with olive oil, coriander, cumin, cinnamon, garlic powder, salt, and pepper.
3. Lay carrots in a single layer on the baking sheet. Roast for 20-25 minutes, until carrots are tender.
4. Remove carrots to a serving dish and top with pistachios, dates, and goat cheese.
Ingredients:
1 pound carrots, peeled and trimmed
1 1/2 tablespoons olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
salt and pepper
1/4 cup pistachios, toasted
1/4 cup dates, pitted and diced
1 oz soft goat cheese, crumbled
Preparation:
1. Preheat oven to 450 degrees. Line a baking sheet with a Silpat mat or foil.
2. Toss carrots with olive oil, coriander, cumin, cinnamon, garlic powder, salt, and pepper.
3. Lay carrots in a single layer on the baking sheet. Roast for 20-25 minutes, until carrots are tender.
4. Remove carrots to a serving dish and top with pistachios, dates, and goat cheese.