• 8 Ratings

Whether you enjoy these roasted carrots as a side dish or blend them into a soup, they'll make you change the way you think about the vitamin A-rich vegetable.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

hands-on:
15 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a baking pan toss together carrots, garlic cloves, cumin seeds, olive oil, sherry vinegar, and honey. Bake 30 to 35 minutes or until tender, stirring once.

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Tips

For Cumin-Spiced Carrot Soup, in a blender combine Cumin-Spiced Carrots and 3 cups vegetable broth. Cover and blend until very smooth. Transfer to a saucepan and heat through. Season to taste with salt. Garnish servings with a drizzle of heavy cream. Makes 4 cups.

Nutrition Facts

90 calories; total fat 4g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 0mg; sodium 81mg; potassium 398mg; carbohydrates 13g; fiber 3g; sugar 7g; protein 1g; trans fatty acid 0g; vitamin a 18964IU; vitamin c 7mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 22mcg; vitamin b12 0mcg; calcium 55mg; iron 1mg.
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Reviews

8 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
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