Friday, May 17, 2013

Southwestern Roasted Carrots

(from a recipe in Top 30 Tex-Mex Vegetarian Recipes in Just and Only 3 Steps, by Annie R. McNeeley)

4 large carrots (8 ounces)
2 T olive oil
1/4 t chili powder
1/4 t cumin
1/4 t salt
1/4 t pepper

Julienne the peeled carrots. (Cut them in matchstick-shaped pieces, about twice as thick as matchsticks and about twice as long.) Toss the carrots, oil and seasonings until the carrots are evenly coated with the seasonings. Spread them out on a baking sheet and roast them at 350 for 15 minutes. Take the pan out of the oven and toss the carrots again, spread them out in the pan and put them back in the oven for another 15 minutes. Take them out and toss them again, spread them evenly in the pan, and roast them for a final 15 minutes. Check them after the second 15 minutes. The carrots should be soft and may not need the final 15 minutes.

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