Savory Slow Roasted Carrots

Crispy and tender, serve with harissa tzatziki.

Introducing a classic, aromatic vegetable, like carrots, in a new way always creates some interest in trying it again if you haven’t eaten it in a while. It’s a staple in the culinary world, but these days people mostly eat those miniature, chemical washed mini carrots, and don’t think about including them as a side dish! The spices complement the sweetness of the carrots, and the cassava provides a crispy exterior. Slow roasting caramelizes and tenderizes the texture, but these can be air-fried too. Follow the manufacturer’s directions of your air fryer for the vegetable setting. Mine is 400ºF for 10-15 minutes.

Yield: 4

Living Delish & Nutrish: Tina Wells

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Savory Slow Roasted Carrots

Prep time: 10 MinCook time: 18 MinTotal time: 28 Min

Ingredients

• I 16 ounce package mini carrots, (with tops if you can find them)
• 2 Tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon dried ginger
• 1 teaspoon turmeric
• salt and pepper to taste
• 1 Tablespoon cassava flour

Method

1. Preheat oven to 375°F
2. Pat carrots dry and cut in half lengthwise, set aside.
3. In a bowl combine the spices, salt and pepper and cassava flour.
4. Place the carrots on a sheet pan lined with parchment
5. Pour olive oil over carrots and toss to lightly coat.
6. Sprinkle seasoning evenly over carrots and toss to evenly distribute.
7. Roast in the oven for 15 to 18 minutes until tender, caramelized and slightly crispy on the surface.
8. You may also air fry on manufacturer setting for vegetables until caramelized and crispy.

https://livingdelishandnutrish.com/recipe/savory-slow-roasted-carrots

©Tina Wells Luxury Brands, LLC

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