Rating: 4.5 stars
3 Ratings
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  • 5 star values: 2

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.

Kay Chun and Jane Kirby
Recipe by Real Simple December 2003

Gallery

Miki Duisterhof

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

calcium 45mg; 99 calories; calories from fat 0%; carbohydrates 16g; cholesterol 0mg; fat 4g; fiber 3g; iron 1mg; protein 1mg; saturated fat 1g; sodium 217mg.
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