Caramelized, crispy-edged roasted carrots rank pretty high up there on the cold-weather comfort food scale. With some basic spices on hand, you can take your basic recipe (which, by the way, is still really good) in five new directions. Start with the recipe below, then spread your spice wings by making some easy swaps.
Let's start with the basic recipe for Rosemary Balsamic Roasted Carrots:
Let's start with the basic recipe for Rosemary Balsamic Roasted Carrots:
Special Diets:
VegetarianVegetarian
VeganVegan
Ingredients
12 mediumrainbow carrots with stems, peeled and sliced in half lengthwise
2 tablespoonsextra-virgin olive oil
2 tablespoonspure maple syrup or honey
1 tablespoondried rosemary leaf
1/2 teaspoonground black pepper
1/2 teaspoonfine sea salt
2 tablespoonsbalsamic vinegar
Method
Preheat oven to 425°F. On a rimmed baking sheet, spread out carrots and drizzle olive oil and maple syrup over top, followed by rosemary, pepper and salt. Toss until carrots are well-coated.
Cover stems of carrot with a sheet of foil to prevent burning, roast carrots for 25 minutes.
Remove from the oven and drizzle balsamic vinegar over carrots. Toss until carrots are well-coated, then cook for an additional 5 minutes.
So, that was amazing. Now pick a spice combo to swap out with the rosemary and black pepper. The real question is – which one?
1. A Hint of Sweetness
- 1½ teaspoons ground cinnamon
- 1½ teaspoons smoked paprika
- ¼ teaspoon ground nutmeg
2. Warm and Spicy
- 1 tablespoon chili powder
- ½ teaspoon ground coriander
3. Classic Holiday Vibe
- 1 tablespoon pumpkin spice
- ½ teaspoon ground cardamom
4. Golden and Savory
- 1½ teaspoons smoked paprika
- 1½ teaspoons ground turmeric
- ½ teaspoon ground black pepper
4. A Classic Blend
- 1 tablespoon five spice blend