Roasted Carrots with Cocoa & Coriander Recipe
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Roasted Carrots with Cocoa & Coriander Recipe

Roasting carrots is very easy -- and pretty quick. I like to leave the carrots whole -- especially if they are freshly picked from my garden and still thinnish and tender. With bigger carrots, peeling them and slicing them on the diagonal might work better.

carrots - as many as you want. Peeled and left whole, or cut on diagonal into 1/2-inch-thick pieces
2 tablespoons Rice Bran Oil
1 tablespoons Essential Pantry Coriander Seeds - ground
1 tablespoon ChefShop Cocoa Powder
1-1/2 teaspoons ground Hawaiian Organic Ceylon Cinnamon Bark - ground
2 teaspoons Trapani Course Sea Salt

1. Preheat oven to 400°F.

2. Place carrots in a large bowl. Add rice bran oil and toss to coat. Combine other ingredients together and then add to bowl. Toss to coat. Spread carrots or carrot slices in single layer on prepared baking sheet.

3. Place in oven and roast until tender and lightly caramelized, turning carrots over once. Approximately 35 to 40 minutes total. Serve immediately.

serves 4-6

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