Spiced Roasted Carrots

45 Comments

F498D5EA-445E-48AC-B67C-08BCB452B380

I made these Spiced Roasted Carrots and let me tell you, they were the BEST carrots I have ever tasted! The wonderful flavor of the spices were delicious but what set this aside from all other carrot recipes is the red wine vinegar! Not a lot, just enough to meld all of the flavors together…… so good! This makes a great side dish for every day meals or to impress your guests! Very tasty and easy to make.

Source: Adapted from a Good Housekeeping recipe.

 

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Ingredients – Also black pepper, not shown.

 

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Place the carrots into a 2 quart

casserole dish. Drizzle the olive oil

over top and toss the carrots to coat.

 

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Sprinkle dry ingredients over top

and toss to coat. Bake uncovered at

450 degrees for 30 minutes. Turn carrots

over and cook another 20 – 30 minutes

or until tender. Drizzle with melted

butter and red wine vinegar then serve.

 

Spiced Roasted Carrots

http://www.InDianesKitchen.com

F498D5EA-445E-48AC-B67C-08BCB452B380

Ingredients

  • 8 large carrots, peeled with ends cut off
  • 3 Tbl olive oil
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 Tbl melted butter
  • 1 Tbl red wine vinegar

Directions

  1. Preheat oven to 450 degrees.
  2. Place carrots into a 2 quart casserole dish. Drizzle olive oil over carrots and turn carrots making sure all of the carrots are completely coated.
  3. Sprinkle all of the dry ingredients on top turning carrots to evenly distribute them.
  4. Bake uncovered for 30 minutes then turn carrots over.
  5. Bake another 20 – 30 minutes or until carrots are tender. Watch carefully so they don’t burn.
  6. Place carrots in a serving dish, drizzle melted butter and red wine vinegar over top then serve.

http://www.InDianesKitchen.com

 

 

 

 

Categories: Vegetables/Slaws/Salads

45 Comments »

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  10. Those look amazing, Diane! Thanks for sharing. I need to pick up a couple of flavored vinegars to keep on hand. There’s a lot of recipes that call for red wine or Balsamic vinegar. I don’t think vinegar goes bad, if i don’t use it up quick enough.

    Reply

      • What about some feedback on your spiced roasted carrots, Diane?
        I made them with my chicken dish for dinner yesterday, and as you wrote, they tasted really delicious. For some strange reason though, I almost always have to add my own twist whenever I try a new recipe. This time I added a minced clove of garlic and a fistful of finely chopped parsley to the melted butter before spooning it over the carrots (like the icing on the cake, haha…). 🙂
        I have now saved the recipe and will absolutely make it again. 🙂
        Cheers,
        Meggie

  18. Really look tasty and in India i have never seen any dish like this..i will definitely cook and eat someday

    Reply

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