Roasted Spiced Carrots

Submitted by: Donna's #6 Produce
A delicious fall dish that would be perfect for any buffet table.

Serves: 8
Difficulty: Easy - for beginners

Preparation time:
Cooking time:


2 tablespoons olive oil
2 large garlic cloves, minced
1 tablespoon sugar
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 pounds carrots, cut diagonally into 1-inch pieces, or baby carrots
1/4 cup white raisins
1/4 cup chopped fresh parsley or cilantro
juice of 1 lemon


Heat oven to 400º F.
Combine the oil, garlic, sugar, cumin, salt, cinnamon, and carrots in a shallow baking pan. Roast 20 minutes or until fork-tender.
Remove from oven and add the raisins, lemon juice, and parsley. Toss well. (Can be made up to 1 day ahead. Cover and refrigerate.)


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