If you're not a fan of warm or hot carrots, it's probably because you haven't tried the right ones. These oven-roasted carrots are sure to change your mind about warmed up carrots. This recipe from Katie Barszcz is almost dessert-like, which makes it the perfect side dish for a Thanksgiving feast.
She loves to cook in her tiny kitchen alcove and proves you don't need a lot of space to be creative. Carrots get a freezer bag massage with honey, cinnamon, brown sugar, salt, pepper and a drizzle of olive oil. Well coated with this mix, Katie pops them in the oven to roast. Easy! Aromatic, crunchy, sweet and vibrant, they need no garnish to look inviting and delicious.
* 5 carrots, peeled & sliced lengthwise
* 1½ tsp cinnamon
* 2 tbsp brown sugar
* 1 tbsp honey
* drizzle of extra virgin olive oil
* pinch of salt
* ground black pepper to taste
* vegetable peeler
* large zip-top plastic bag
* baking dish
* aluminum foil
1. Preheat the oven to 400º
2. In a large zip-top plastic bag, add the carrots, cinnamon, brown sugar, honey, olive oil, salt and black pepper
3. Zip the bag closed and shake until the carrots are evenly coated
4. Lay carrots flat in a baking dish, cover with foil, and roast 25 minutes
5. Remove foil from baking dish and roast carrots 10 minutes longer
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