Pulled up the last carrots of the year from my garden right before the big snow-- which was hard as the ground was frozen solid. I can't seem to stop making roasted carrots this winter, they are so tasty. I took it a step further and folded some chopped carrots and onions into waffle batter with some spices after having a weird dream about carrot doughnuts. Yummy.
Coriander Roasted Carrots
- bunch of carrots peeled and halved
- one medium onion sliced into thick half moons
- 2 tbs butter
- drizzle of olive oil
- 1 tsp. cinnamon (I usually just sort of dump it in I probably end up with more)
- 1 tsp. coriander (see above)
- 1/2 tsp. cumin
Preheat the oven to 450 F.
Cut carrots into halves or quarters so that they are fairly even in size. Toss on a baking sheet with onions and coat the vegetables evenly with fats and spices.
Roast for 25-30 minutes or until soft and caramelized. (The edges will begin to blacken a bit-- that is a good thing.)