Cumin & Rosemary Roasted Carrots

Day 11 of 25 Day of Christmas My Urban Oven Style!

Today I have a new side dish recipe for you- Cumin & Rosemary Roasted Carrots.

You could always just have roasted carrots, those are delicious too, but adding some seasonings to them make them 10 times better.

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I have been trying to get out of our routine of eating roasted broccoli or spinach at almost every meal. The Hubby is obsessed with both of those veggies. I introduced carrots into my veggie roasting routine, and I am hooked! I roast everything. Steaming is so 2000 and late. {name that song}

If you roast them just right, and they get dried out and have slightly burnt ends, they feel just like you are eating french fries.

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I used to have a guy that worked for me that ate the same exact lunch every single day. He always had a carrot, and looked like bugs bunny eating it. He would pull out an unpeeled, washed whole carrot from his lunch bag, and start gnawing away at it. These were no small carrots either, normally they where at least 1″ in diameter.  I always laughed at his carrot eating habit.

Then one day we got to talking about why he really ate carrots that way. He said that the most fiber was in the skin, and that baby carrots were over priced chemical filled regular carrots.  At the time, I was slightly naive and thought that baby carrots were a different “type” of carrot, that had been peeled to be baby carrots. After some googling during our conversation, I found a video that showed how baby carrots were made. Sure enough, baby carrots are just large carrots that are cut down, and then washed to make them keep the bright color. His logic started to make tons of sense.

I didn’t stop eating baby carrots.

Sometimes you might know something, but decide to keep doing it anyway. Oh well.

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On to these carrots.

Don’t they look perfectly roasted and ready to be devoured?

These would make the perfect flavor punch to add to any holiday gathering. Or brought to a potluck, because they taste just as good hot as they do at room temperature.

Stop back next week for a whole round up post dedicated to side dishes for the season.

 

Remember to stay tuned for more of 25 Days of Christmas My Urban Oven Style! 

Look back at the last few days:

Day 1: 25 Days of Christmas My Urban Oven Style

Day 2: Lactose Free Coconut Hot Cocoa with Coconut Whipped Cream

Day 3: A Doggy Bed for Christmas

Day 4: Candy Cane Pretzel Cupcakes

Day 5: 10 Christmas Gift Ideas for an Aspiring Baker

Day 6: 2015 Christmas Tree Contest

Day 7: Caramel Apple Sangria

Day 8: Thumbprint Date Cookies

Day 9: 10 Gift Ideas for the Female Entrepreneur in Your Life

Day 10: Christmas Gift Wrapping Ideas

XoXo-

Rachel

 

Cumin & Rosemary Roasted Carrots

Cumin & Rosemary Roasted Carrots

Ingredients

  • 2 lb carrots, peeled
  • 2 teaspoon cumin
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon honey
  • 1 tablespoon Olive Oil
  • Salt
  • Fresh cracked black pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. Julianne carrots into 3" long pieces.
  3. Add carrots to a bowl and toss with honey and oil.
  4. Place carrots onto a parchment lined baking sheet.
  5. Sprinkle cumin, rosemary, salt and pepper over top of carrots.
  6. Roast carrots for 35-40 minutes or until edges start to char.
  7. Serve hot along side your favorite protein. Pairs great with lamb or pork.
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About Rachel

Country girl turned urbanite. Finding ways to mess up my kitchen, keep my country roots and explore all that city living offers!

18 thoughts on “Cumin & Rosemary Roasted Carrots

  1. Aw man now I’ll have that song in my head for days. Black Eyed Peas, anyone? LOL! These carrots look delicious. We’re all about roasted veggies too, usually bell peppers and asparagus and broccoli…carrots should make more of an appearance! Love the spices you used too.

  2. These looks incredibly delicious! So much more tempting than plain old steamed carrots, which is typically the most creative way I prepare carrots. Thanks for sharing, I can’t wait to try these!

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