This year there were just the two of us for dinner so I made sure to serve things the way that The Captain likes them. If left to his own choices, he would have a big plateful of turkey, bread stuffing, and potatoes... topped with gravy and cranberries. So, I like to come up with a vegetable side dish that he will find particularly appealing, and that I will enjoy too.
I decided to do something with carrots. And, rather than just cutting them up and steaming them, I chose to roast them with some spices. It definitely made them a bit more special and added eye appeal as well. And don't you eat with your eyes? I know I do. The spices were a nice contrast to the rest of the dinner and complimented the turkey quite nicely.
I will definitely be making this dish again.
It's easy and quick and can be prepped ahead of time... it can even be cooked ahead of time and then either kept warm or reheated if you like. I baked it in a serving dish to make it really easy. If you are feeding a larger group, or want to have some for leftovers, double or triple the recipe and use a cookie sheet for cooking.
Spicy Roasted Carrots
Makes 2 servings
- 3 large carrots, washed and cut into 1/4-inch slices, slightly on the diagonal
- 1/2 tsp cinnamon
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- Preheat your oven to 400°F.
- Coat baking dish lightly with a non-stick spray.
- Place the carrot slices and spices in a bag and shake a few times till the carrot slices are covered with the spice mixture.
- Pour the carrots onto the baking dish and place in the oven.
- Cook for 30 minutes.
- Remove from oven and serve warm.
If you are a Weight Watcher, then you know that carrots are a zero-point veggie... so I am not bothering with nutritional information here.
Ready to pop into the oven.
What is your favorite way to prepare carrots?