Adapted this recipe from Real Simple. Roasting vegetables brings out their best flavor in my opinion; whether it be roasted butternut squash, sweet potatoes, eggplant, zucchini, fennel... I like to use large carrots for roasting rather than baby carrots. A tad more prep, but the overall flavor will be better.
Ingredients:
- 1 pound carrots, cut into 4-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon Garam Masala (blog 4/15/13)
- salt and pepper to taste
- 2 tablespoon fresh, chopped parsley
Directions:
Heat oven to 400-degrees.
Toss the carrots with the olive oil. Sprinkle the Garam Masala, salt and pepper evenly.
Line a baking sheet with parchment paper and spread the carrots evenly.
Roast for 20 minutes or until fork tender.
Experiment with other spices, add chopped garlic.
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