Roasted Spiced Carrots
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Prep Time: 15 minutes
Cook Time: 30 minutes
Rainbow carrots are roasted with a medley of fragrant spices to create a colorful side dish that’s fit for company.
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- 2 bunches baby rainbow carrots, peeled, tops trimmed to 1 inch
- 2 Tbs. unsalted butter, melted
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cumin
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- Kosher salt, to taste
Wine PairingThis pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.
Directions:Preheat an oven to 400°F (200°C).
In a bowl, toss together the carrots, butter, coriander, cumin, ginger, cinnamon and salt. Transfer to a baking sheet and roast, stirring once halfway through cooking, until the carrots are tender, 30 to 40 minutes. Transfer the carrots to a bowl and serve immediately. Serves 6 to 8.
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