Strange Carrots
Transform your dinner table with "Strange Carrots," a bold and delightful twist on roasted vegetables that’s guaranteed to impress. This recipe combines tender, oven-roasted carrots with a fragrant blend of ground cumin, cinnamon, and a hint of honey for a sweet and savory balance. A touch of red chili flakes lends a subtle kick, while toasted walnuts add a satisfying crunch. Topped with fresh parsley and a spritz of zesty lemon juice, these carrots are the perfect side dish for any occasion, offering a medley of textures and flavors. Easy to prepare in just 35 minutes, this dish is as visually stunning as it is flavorful, making it an excellent choice for weeknight dinners or holiday gatherings alike. Indulge in this simple yet extraordinary recipe that will redefine how you think about vegetables! Keywords: roasted carrots, cumin carrots, unique vegetable side dish, flavorful carrots, easy carrot recipe.
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Recipe Information
Ingredients
- 6 medium, peeled and halved lengthwise carrots
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 tablespoon honey
- 0.25 teaspoon red chili flakes
- 0.5 teaspoon coarse sea salt
- 0.25 teaspoon black pepper
- 0.25 cup, roughly chopped walnuts
- 2 tablespoons, finely chopped fresh parsley
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the olive oil, ground cumin, ground cinnamon, honey, red chili flakes, sea salt, and black pepper. Mix until well combined.
Add the peeled and halved carrots to the bowl and toss to coat them evenly with the spiced oil mixture.
Spread the carrots out in a single layer on the prepared baking sheet, making sure they are not overcrowded.
Roast in the preheated oven for 20 minutes, flipping the carrots halfway through to ensure even cooking.
While the carrots are roasting, toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes, until fragrant and slightly golden. Set aside.
Remove the carrots from the oven once they are tender and slightly caramelized at the edges.
Transfer the roasted carrots to a serving platter and sprinkle the toasted walnuts on top.
Garnish with freshly chopped parsley and drizzle with a touch of lemon juice for brightness.
Serve warm as a unique and flavorful side dish.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 37.1 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1536 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
