Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Roasted Carrots with Orange Zest and Cinnamon



Posts : 16589
Thanked : 806
Join date : 2013-01-12

Roasted Carrots with Orange Zest and Cinnamon

Post by Lobo on Sun 24 Jan 2016, 2:59 am

Roasted Carrots with Orange Zest and Cinnamon

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 4
This unusual combination of flavors will be popular with everyone at your table. Oven roasting concentrates the natural sugar in the carrots, giving them an extra flavor dimension. Serve these carrots with roasted chicken or fish and a green vegetable, such as green beans.

  • Printer Friendly Version

  • 82


  • 1 lb. carrots, peeled and trimmed 
  • 2 garlic cloves, smashed  
  • 2 orange zest strips, each 2 inches long and 1/2 inch wide, julienned
  • 1 Tbs. extra-virgin olive oil 
  • 1/4 tsp. kosher salt 
  • Freshly ground pepper, to taste  
  • 1 cinnamon stick, broken in half 
  • 2 tsp. fresh lemon juice 


Preheat an oven to 400°F.

Cut the carrots into 2-inch lengths; halve lengthwise any thick top portions so all the pieces will cook evenly. In a shallow, 9-by-13-inch baking dish, combine the carrots, garlic and orange zest. Drizzle the vegetables with the olive oil and sprinkle with the salt and pepper. Add the cinnamon stick, toss to coat the vegetables evenly and spread in an even layer in the dish.

Roast the carrots, stirring every 10 minutes, until tender and lightly browned, about 50 minutes. Remove from the oven and transfer to a warmed serving dish. Sprinkle the carrots with the lemon juice and serve immediately. Serves 4.


Roasted Carrots with Orange Zest and Cumin  Omit the cinnamon stick. Sprinkle 1 tsp. ground cumin over the carrots with the salt and pepper.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

    Current date/time is Tue 25 Oct 2016, 10:40 am