Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
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  • 3 star values: 1
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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.

Recipe by Real Simple December 2003

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Credit: Miki Duisterhof

Recipe Summary test

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; carbohydrates 16g; fat 4g; fiber 3g; iron 1mg; protein 1mg; saturated fat 1g; sodium 217mg.
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