By Chef Rob Malone, The Turntable Restaurant
Extra Thoughts: All these flavors come together to compliment the carrots perfectly. Makes the ultimate side dish that will definitely “wow” a crowd.
Food Prep: Very minimal prep. Can leave part of carrot tops on for presentation.
Ingredients:
1 lb whole carrots, peeled and tops trimmed
2 tbsp olive oil
1 tsp cumin
1 tsp ground coriander
½ tsp chili powder (adjust to spice preference)
½ tsp turmeric
1 tsp curry spice blend
½ tsp cinnamon
1 tbsp brown sugar or honey
1 tsp salt
½ tsp black pepper
1 tbsp melted butter (optional, for extra richness)
Fresh cilantro or parsley, for garnish
Honey to you taste as a glaze
Instructions:
1. Preheat Oven: Set oven to 400°F. Line a baking sheet with parchment paper.
2. Prepare Carrots: In a large bowl, toss the peeled whole carrots with olive oil, ensuring they are well coated.
3. Season: In a small bowl, mix cumin, coriander, chili powder, turmeric, curry spice, cinnamon, sugar, salt, and pepper. Sprinkle the spice mixture over the carrots, tossing to coat evenly.
4. Roast: Spread the carrots in a single layer on the baking sheet. Roast for 35-40 minutes, turning them halfway through, until they are tender and caramelized.
5. Finish: Drizzle with melted butter (if using) and honey for extra flavor and richness.