Roasted Carrots

Name: Roasted Carrots
Ingredients: 2 tbsp oil (I use extra virgin olive oil, but my friend who makes this also, uses walnut oil); 1/4 tsp ground cinnamon; 1 tsp ground coriander; 1 salt to taste; 1 pepper to taste; 16 small to medium carrots (about 1 1/2 pounds), trimmed, peeled and cut in half lengthwise; 1 tbsp fresh thyme leaves

7 ingredients

6 steps

Ingredients

2 tbsp oil (I use extra virgin olive oil, but my friend who makes this also, uses walnut oil)
1/4 tsp ground cinnamon
1 tsp ground coriander
1 salt to taste
1 pepper to taste
16 small to medium carrots (about 1 1/2 pounds), trimmed, peeled and cut in half lengthwise
1 tbsp fresh thyme leaves

Directions

1

Preheat oven to 475.
2

Toss carrots with the oil, coriander, cinnamon, a light dusting of salt and pepper and the thyme leaves.
3

Spread onto a cookie sheet and roast 10 to 15 minutes or until just tender.
4

(I prefer mine a little softer, so I roast mine longer.)
5

*These go along nicely if you're making a roast.
6

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