Wednesday, January 20, 2010


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.)

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