Tuesday, August 30, 2011

Roasted Spiced Carrots

     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

Toss with raisins, parsley and a spritz of lemon juice


  1. Wow, this looks great. Maybe add some parsnips, half and half, just to do it different. This coming weekend, I'm doing this. Thanks, Pwog!

  2. Ok, made these tonight in the camp oven, and they turned out really well. I did note in the instructions above it mentions sugar, but doesn't say how much to use. I used a "dollop" it turned out very well.

  3. Sorry about that, it's 1 tablespoon. Glad they turned out well in spite of the missing ingredient! Liddy