Tuesday, July 22, 2014

Cinnamon and Cumin Roasted Carrots

I love summer time! It is one of the best seasons for me to indulge in my kitchen, making simple yet super delicious dishes because the vegetables themselves are at their peak...very flavorful even on their own.

This cinnamon and cumin roasted carrots is one of my all time favorite dishes. Its takes such a short time to make but goes a long way in flavor and nutrition. The warm cinnamon makes it an ideal dish for breakfast....need that kick to start the day right. Also, I prefer to use bunch carrots with intact stalks for this dish because they do look a lot prettier like this. Remember, we eat with our eyes too!

Ingredients (serves 2-3):
1. 7 whole carrots, with the stalk attached and trimmed
2. 1/4 teaspoon ground cinnamon
3. 1/4 teaspoon ground cumin
4. 1/8 teaspoon salt
5. 1/8 teaspoon ground black pepper
6. 1/8 teaspoon onion powder

1. Preheat oven to 400F
2. Mix all seasonings together and rub over cleaned carrots
3. Line a baking sheet with parchment paper and spread carrots evenly on baking sheet
4. Bake in oven for about 18-20 minutes

Ready to enjoy!

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