Photo: Miki Duisterhof
Makes 8 servings

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.

How to Make It

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.)

Ratings & Reviews

APlumb's Review

March 31, 2013
Maybe skip the lemon...a little too sour for me. I also had to roast for about 30 min, but I used baby carrots. I used red raisins and it turned out just fine.

osequin's Review

March 23, 2013
These carrots had a very good flavor. The balance of spices was delicious. I needed to roast the carrots for about 26 minutes but that may be because I cut them too big. Will definitely make again for a great side dish! (although I left out the raisins just as a personal choice)

Kathryn2000's Review

December 08, 2011