Cinnamon Spice Roasted Carrots

September 30, 2014 Food & Recipes

Nicole Gibbons Roasted Carrots

It’s totally true that your tastebuds change as you get older because when I was a little girl I HATED carrots.  I remember being forced to eat carrots that were soft and mushy with all the flavor cooked out of them so I generally just went through life avoiding carrots at all cost. Then something changed. When I committed to healthy eating in my adulthood, I started eating raw carrots with hummus as snacks and became obsessed with the flavor. Carrots are always stocked in my fridge, I drink fresh pressed carrot juice as often as I can and I love roasting crisp, deliciously seasoned carrots at home.  My favorite roasted carrot recipe might actually even be my favorite recipe ever. They’re crunchy and a little bit sweet, seasoned with robust flavors of cinnamon, paprika, chili and  garlic with a hint of caramelized texture. They’re delicious, aromatic and incredibly easy to make. I can’t get enough and once you try these you’ll be hooked too!

Nicole Gibbons Roasted Carrots copy

 

Cinnamon Spice Roasted Carrots
 
Prep time
Cook time
Total time
 
A delicious recipe for cinnamon and spice infused roasted carrots that are crisp, sweet and exceptionally flavorful.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 2
Ingredients
  • 1 bunch of fresh carrots with green tops
  • 1 teaspoon ground cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • A pinch of sea salt (add more to taste)
  • 2 tablespoons olive oil
  • 2 tablespoons of agave nectar or honey
Instructions
  1. Preheat oven to 400 degrees.
  2. Trim the greens tops off your carrots so they don’t suck the moisture out of the root (the part you eat).
  3. Combine both dry ingredients and wet ingredients in separate bowls.
  4. Place carrots on a baking sheet and drizzle oil-agave mixture on top. Toss to coat.
  5. Sprinkle on the spice mix and coat evenly. (You can reserved any leftover for future use.)
  6. Arrange carrots in a single layer so they cook evenly.
  7. Cook for 20-30 minutes (depending on size) or until carrots are just tender and slightly carmelized, tossing once halfway through.

My Cinnamon Spice Roasted Carrot recipe was originally inspired by this one

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Worked by HY

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