Roasted Candied Carrots
Roasted Candied Carrots is a side dish that serves 6. One serving contains 148 calories, 2g of protein, and 5g of fat. For 54 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 48 people have made this recipe and would make it again. A mixture of carrots, ground cumin, seasoned salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Betty Crocker. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is outstanding. Similar recipes are Candied Carrots, Candied Carrots, and Candied Carrots.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 bag (2 lb) fresh carrots, cut into 2 1/2-inch pieces
1 teaspoon ground cumin
1/4 cup honey
2 tablespoons olive oil
1/2 teaspoon seasoned salt
1/2 teaspoon smoked paprika
Equipment:
oven
bowl
frying pan
Cooking instruction summary:
1 Heat oven to 450F. Place 15x10x1-inch pan in oven 10 minutes to preheat. Meanwhile, in large bowl, mix all ingredients except carrots until blended. Add carrots; toss to coat. 2 Spray hot pan with cooking spray. Place carrots in single layer in pan. 3 Roast uncovered 30 minutes, stirring once, until golden brown. Immediately remove carrots from pan.
Step by step:
1. Heat oven to 450F.
2. Place 15x10x1-inch pan in oven 10 minutes to preheat. Meanwhile, in large bowl, mix all ingredients except carrots until blended.
3. Add carrots; toss to coat.
4. Spray hot pan with cooking spray.
5. Place carrots in single layer in pan.
6. Roast uncovered 30 minutes, stirring once, until golden brown. Immediately remove carrots from pan.
Nutrition Information:
covered percent of daily need
