If you're wracking your brain trying to decide what to bring to your next dutch oven gathering consider making these Roasted Spiced Carrots from the Real Simple website. Not only are they a healthy side dish that everyone will love, they are easy to toss together at home or away. I like big thick chunks of carrot but you could just as easily use bags of the peeled baby ones. I baked these in my 12 inch oven with 12 coals in a ring around the bottom and 24 on top. They were tender but still firm to the bite after 35 minutes. Glazed with a touch of sugar, a little bit smokey and splashed with a squeeze of fresh lemon juice, these glorified carrots are not to be missed.
Roasted Spiced Carrots
2 Tblsp olive oil
2 large garlic cloves, minced
1 Tblsp sugar
1 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp ground cinnamon
2 pounds carrots, peeled and cut diagonally into 1-inch pieces or baby carrots
1/4 cup raisins
1/4 cup chopped fresh parsley or cilantro
juice of 1 lemon
Lightly oil or spray dutch oven.
Combine oil, garlic, sugar, cumin, salt, cinnamon and carrots in dutch oven; stir well.
Cook for 30-35 minutes at 400 degrees or until carrots are fork tender.
Add raisins, lemon juice, and parsley. Toss well. Serves 8.
|Combine ingredients in your dutch oven and bake at 400 degrees for 35 minutes|