Cooking / Recipe Index / Sides

Savory Roasted Carrots

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.

2 thoughts on “Savory Roasted Carrots

Tell Us What You Think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s