Roasted Spiced Carrots

Photo: Miki Duisterhof

While roasting brings out the sweetness in carrots, this easy make-ahead side goes one step further to blend sweet and savory flavors. Large chunks of carrot are roasted with olive oil, cumin, and cinnamon and then tossed with raisins and parsley. Substitute baby carrots if you'd like.

Yield: Makes 8 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 45mg
  • Calories: 99
  • Calories from fat: 0%
  • Carbohydrate: 16g
  • Cholesterol: 0mg
  • Fat: 4g
  • Fiber: 3g
  • Iron: 1mg
  • Protein: 1mg
  • Saturated fat: 1g
  • Sodium: 217mg

Ingredients

  • 2 tablespoons olive oil
  • 2 large garlic cloves, minced
  • 1 tablespoon sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2 pounds carrots, cut diagonally into 1-inch pieces, or baby carrots
  • 1/4 cup white raisins Juice of 1 lemon
  • 1/4 cup chopped fresh parsley or cilantro

Preparation

  1. Heat oven to 400º F. Combine the oil, garlic, sugar, cumin, salt, cinnamon, and carrots in a shallow baking pan. Roast 20 minutes or until fork-tender. Remove from oven and add the raisins, lemon juice, and parsley. Toss well. (Can be made up to 1 day ahead. Cover and refrigerate.)
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