Tangy Sweet Roasted Carrots
These are seasoned, roasted carrots. The quantities are approximate since I usually make this without a recipe, and created it over time. Feel free to play with the spices. The cooking time will vary with the shape and thickness of your carrot pieces. This can be served at any temperature, although I prefer it hot. It keeps well, so it can be made ahead and then reheated.
I originally started making this with chopped onion and chopped garlic, but found those cooked differently than the carrots, and it made for a longer prep time. In my quest to create an simple, fast to prepare dish, I switched to using onion and garlic powder. I also used to chop and slice my carrots, but now buy either a bag of extra small baby carrots or sliced crinkle-cut carrots.
Tangy Sweet Roasted Carrots
These are seasoned, roasted carrots. The quantities are approximate since I usually make this without a recipe, and created it over time. Feel free to play with the spices. The cooking time will vary with the shape and thickness of your carrot pieces. This can be served at any temperature, although I prefer it hot. It keeps well, so it can be made ahead and then reheated.
I originally started making this with chopped onion and chopped garlic, but found those cooked differently than the carrots, and it made for a longer prep time. In my quest to create an simple, fast to prepare dish, I switched to using onion and garlic powder. I also used to chop and slice my carrots, but now buy either a bag of extra small baby carrots or sliced crinkle-cut carrots.
Open in Cookpad AppSteps
- 1
Preparation: Preheat oven to 375°F. Prepare baking sheet or shallow pan by lining with foil and parchment (to avoid heavy scrubbing of pan afterward.)
- 2
Place carrots in medium-large bowl.
- 3
Mix spices into a small bowl, and mix together.
- 4
Place sugar into a medium bowl. Break up large clumps of sugar with back of spoon.
- 5
Mix spices and sugar together until well-mixed and few, if any, lumps.
- 6
Mix olive oil into spice/sugar mixture to make a loose paste or slurry.
- 7
Add slurry to carrots and mix/toss until all pieces are well coated.
- 8
Spread carrots onto prepared baking pan.
- 9
Bake at least 30 minutes, until tender and some edges are browning. The time will be dependent on the thickness and overall size of carrot pieces.
- 10
Additional notes: When I anticipate being pressed for time, I will follow the recipe up through the point where the spice mixture is tossed with the carrots. After that, I will put the bowl (or zip bag or other container) of carrots into the refrigerator for up to a day or so before roasting. Allow some extra time for the roasting (just another 5 minutes or so) if you start with cold carrots. I have mixed this up in the evening, put it in the refrigerator, come home from work, turned the oven on, and then finished the recipe so it is cooking while I change clothes, set the table, get the rest of dinner ready. So, while the cooking time isn't short, it is an easy recipe.
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