Spice blend of cumin and cinnamon tossed with carrot spears and slow roasted
Course Side Dish, Snack
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4(click to scale)
Calories 70kcal
Ingredients
1/2tspground cinnamon
1tspfresh garlicchopped
1 1/2tspextra virgin olive oil
1Tbsp100% orange juice
1lbfresh carrotstrips
1/2tspcumin seed
1Tbspfresh lemon juice
1tspHoney
1Tbspfresh cilantrojulienned
Instructions
Heat olive oil in saute pan on medium heat. Add cumin seed and garlic and cook for 1 minute or until garlic is softened but not browned. Stir in cinnamon and cook for one more minute. Add orange juice to pan and stir to combine. Toss in carrots and cook covered over medium heat for 5 minutes. This is an important step as the steam helps the carrots coat with the spice mix.
Pre-heat oven to 400°F. Pour warm carrots onto sheet pan in a single layer and bake until tender for about 20 minutes. Stir twice during the baking process. Remove from oven and allow to cool. Arrange carrots on platter. Drizzle with lemon juice, honey and julienned cilantro.