Ingredients with Measurements:
- 2 pounds carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
Special Equipment Needed:
- Baking sheet
- Small bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 400 degrees F.
2. Place carrots on a baking sheet and drizzle with olive oil.
3. In a small bowl, whisk together honey, cumin, coriander, cinnamon, salt, and pepper.
4. Pour honey mixture over carrots and toss to coat.
5. Roast in preheated oven for 20-25 minutes, stirring once or twice, until carrots are tender and lightly browned.
6. Remove from oven and let cool.
7. In a small bowl, whisk together lemon juice, parsley, and mint.
8. Pour over cooled carrots and toss to coat.
Time:
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Temperature: 400 degrees F
Serving Size: 4
Nutritional Information:
Calories: 160
Fat: 7 g
Carbohydrates: 22 g
Protein: 2 g
Substitutions for Ingredients
- Olive oil can be substituted with melted butter or coconut oil.
- Honey can be substituted with maple syrup or agave nectar.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add 1/4 cup toasted walnuts or pecans for a crunchy texture.
- Add 1/4 cup dried cranberries or raisins for a sweet flavor.
- Add 1/4 cup crumbled feta cheese for a salty flavor.
Tips and Tricks:
- Make sure to cut the carrots into even-sized pieces so they cook evenly.
- Roast the carrots on a parchment-lined baking sheet for easy cleanup.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat in a 350 degree F oven for 10 minutes or until heated through.
Presentation Ideas:
- Serve in a large bowl with a side of crusty bread.
- Serve on a platter with a variety of other roasted vegetables.
Garnishes:
- Chopped fresh parsley
- Chopped fresh mint
- Toasted walnuts or pecans
- Dried cranberries or raisins
- Crumbled feta cheese
Pairings:
- Grilled fish or chicken
- Roasted potatoes
- Quinoa or couscous
Suggested Side Dishes:
- Roasted asparagus
- Baked sweet potatoes
- Sauteed spinach
Troubleshooting Advice:
- If the carrots are not browning, increase the oven temperature to 425 degrees F.
Food Safety Advice:
- Make sure to wash all vegetables before preparing.
- Store leftovers in an airtight container in the refrigerator.
Food History:
Carrots have been cultivated since ancient times and are believed to have originated in Central Asia. They were first used as a medicinal plant and were later used as a food source.
Flavor Profiles:
This roasted carrot salad has a sweet and savory flavor with a hint of spice from the cumin, coriander, and cinnamon.
Serving Suggestions:
- Serve as a side dish for a family dinner.
- Serve as a light lunch with a side of crusty bread.
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