Oven-Roasted Spiced Carrots
I started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?†Pinch me. —Joan Duckworth, Lee's Summit, Missouri
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- dash cayenne pepper
- 1/8 teaspoon ground ginger
- dash ground cloves
- 2 pounds medium carrots, peeled and cut into 2-inch pieces
- Carbohydrate 0.250993181050105 g
- Cholesterol 0 mg
- Fat 1.3241224564686 g
- Fiber 0.110874359896279 g
- Protein 0.0625404927717769 g
- Saturated Fat 0.182095285331266 g
- Serving Size 1 1 servings. (115g)
- Sodium 0.810722756260579 mg
- Sugar 0.140118821153826 g
- Trans Fat 0.0435407371925834 g
- Calories 13 calories
Preheat oven to 400degrees. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.
