With colder weather on the way, it’s nice to have some comforting side dishes that are relatively easy to make, and taste good to boot. These baked carrots are a versatile side dish, and are at home with fish, poultry, or beef. And with the incorporation of a bit of cinnamon, is a perfect accompaniment to your festive holiday table. Plus their bright orange color adds a dash of festive color. This dish has been one of my Thanksgiving staples for many years, and they always disappear by the end of the meal.
Blue Ribbon Recipe
I often enjoy carrots as a side dish. So when I saw this recipe, it just looked like a great new way to serve carrots! I was not disappointed.
I prepared more than we would eat and I'm glad I did. The leftovers served as a great snack for me the next day.
Place a rack in the middle position, and preheat the oven to 400f (205c).
Peel the carrots and cut on the bias into 1/2-inch thick ovals, and then place in a large mixing bowl.
Add the dry spices (salt, pepper, cinnamon, and cumin) to a small saucepan, and cook over medium heat until they smell fragrant, about 5 -7 minutes. Do not let them burn.
Chef’s Note: Heating up dry spices is a way to bring out their essential oils, and hence their flavors. The process is called blooming.
Chef's Tip: If you can get Vietnam cinnamon, do so.
Take the saucepan off heat, and then add the coconut oil, and allow the oil to melt into the spices. Mix together thoroughly with a wooden spoon.
Add the spice mixture to the bowl containing the carrots, and toss until the carrots are completely coated.
Line a baking sheet with parchment, and then spread the carrots out in a single layer.
Bake in the preheated oven, until the carrots soften, and begin to brown, about 20 – 25 minutes.
Plate the dish, and then sprinkle on the chopped parsley.
As I've mentioned before this is one of my regular dishes, served at Thanksgiving. And when I use this dish in one of my catering jobs, I always get asked for the recipe.
Simple and delicious.
Keep the faith, and keep cooking.
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