I’m not really a cooked carrot kinda gal. I think it’s because I don’t like when they get really sweet but are still served as a savory side. But these multicolored baby carrots were too good to pass up so I decided to try and roast them but keep the savory at bay.
I used a mix of spices I found in the cabinet: onion salt, garlic powder, chili powder, cayenne, cumin, and salt. I let those carrots do their thing in a 350 oven for about 25 minutes.
The result was surprisingly tasty. The extra big orange ones were naturally sweeter than the others, but that was solved with some of the taco toppings. You see, I was serving this as a side on Taco Tuesday so I went into this carrot spicing experiment using complementary seasonings. That meant that topping them with sour cream, some queso fresco, and cilantro worked nicely.