Spiced Roasted Baby Carrots

Prep time:
10 mins
Cook time:
20 mins
Total time:
25 mins
Servings:
4

Ingredients:

FOR ROASTING

3 bunch baby carrots (washed & tops trimmed to 1 inch)

4 tablespoon olive oil

1 1/2 freedom spice blend

1 1/2 dish delicious blend

salt and pepper to taste

FOR SERVING

1 cup Greek yogurt ( whipped )

3 tablespoon carrot stems pesto ( You can find recipe on website )

2 tablespoons infused olive oil ( gathered oil after roasting carrots )

1 teaspoon lemon juice

freshly cracked pepper

1 tablespoon crushed almonds

spiced roasted carrots

Summer is around the corner. I am so excited to create recipes around beautiful and colorful summer produce along with these roasted carrots. This is one of my favorites as it is a great way to add a colorful, vibrant, and healthy meal to your recipe list. I never get tired making of these stunning carrots as these bring so much beauty to the dinning table. This recipe is created by using just handful ingredients and promise you will be amazed by how much flavor you can get out of so little. Add this recipe on the list of sides for your Christmas lunch / dinner. You will thank me later. Served with Greek yogurt and carrot leaves pesto is a win win combo and a recipe which you will be proud of, as there will be no waste in kitchen! This is a delicious treat which will be loved by your family and friends forever ! Do share your feedback in comment section and watch reel video I have shared on Instagram.

Method:

Preheat oven to 280 degree.

Trim the tops off from carrots, don’t discard the leaves ( check carrot leaves pesto recipe ) wash, pat dry carrots and place them onto the baking tray.

Drizzle olive oil, season with salt, freedom spice blend, dish delicious blend.

Toss carrots well with spices, roast at 180 degree for 20minutes or more until carrots are brown, tender and crisp.

Once carrots are done, scrape extra olive oil  in a small bowl which is in baking tray, add 1 teaspoon lemon juice, 1/2 teaspoon honey or maple syrup, mix well and keep aside.

In a  large serving plate, spread yogurt, arrange carrots on yogurt , then add carrot leaves pesto, drizzle infused olive oil, sprinkle almonds garnish some micro greens on top.

Serve it with crispy bread and enjoy !

Notes:

If you are making this recipe to be served as a side dish then add 1tablespoon lemon juice while mixing spices with carrots

If  you are serving like shown in the image then add 1 teaspoon lemon juice, 1/2 teaspoon honey or maple syrup in olive oil (which you can collect and scrape from baking tray at the end of roasting ). I love to collect spiced infused oil at the end as it adds a delicious flavors to the dish when you drizzle on top of carrots and yogurt . That’s why I love adding bit extra olive oil . You can even keep this in airtight bottle and use it for other recipes like fried eggs, fried rice or even on avocado sandwiches.

You can serve this with cooked quinoa salad or serve it with some green salad or over the top of any delicious hummus

I love a good drizzle of avocado oil when serving ( lemon pepper avocado oil from Grove )

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