These Roasted Carrots are simple to prepare, but full of wonderful flavor. They're a versatile side for a variety of dishes!
3bunchesorganic carrots with the tops on*(24 total carrots)**
1/4 tspground coriander
Preheat the oven to 425F.
Trim the carrot tops off all the carrots, then wash them well. Do not peel the skin.
Cut the carrots into sticks, about 3" long and 1/4 to 1/2" thick. See blog post pictures for reference.
Place the cut carrots into a large mixing bowl.
In a small bowl, whisk to combine the olive oil, salt, paprika, ginger, garlic powder, cumin, and coriander.
Pour the spiced olive oil all over the carrots, then toss well to coat.
Spread the carrots on a sheet pan in a single layer (do not overcrowd them, use two sheet pans if necessary).
Roast for about 30 minutes***, tossing halfway through, until the carrots are caramelized on the edges, the skins are wrinkled, and the inside is fork tender. Enjoy!
*This recipe is only tested using quality organic carrots with the tops on. My grocery carries "Cal-Organic" brand and they are always absolutely delicious. Most groceries carry that brand. I find it doesn't matter if they're rainbow carrots or just the orange carrots, they both taste great.If you're using the very large, inexpensive stock carrots from the store, this recipe won't be quite as good, though it's still decent with the olive oil and spices.**3 bunches is about 24 carrots. The carrots are fairly small in diameter.***There will be a bit of variation in cook time depending on how thick the carrots are. Also, be mindful that many ovens have hot spots, so keep your eye on the carrots and give them another toss if the edges of the pan start getting too browned.