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Sunday, February 12, 2012

Spiced Roasted Carrots

Here is another side dish that would be a perfect partner for Friday's pork tenderloin recipe, or anything else you might be serving on your table!  These Spiced Roasted Carrots have a warm, comforting flavor. The addition of onions and walnuts also add a nice textural variance.  You can add raisins to this dish if you like;  I left it out because Tony isn't a fan of raisins, but I think it would be a nice addition.  In fact, I think golden raisins would look beautiful among the bright orange carrots and golden brown walnuts!  I left it in the recipe below as an optional step.  Let me know if you try it with raisins; I'd like to know how it turned out!

Spiced Roasted Carrots
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Recipe slightly adapted from Food Network Magazine - Jan 2012 issue
Yield:  4 servings

8 carrots, cut into 1-inch sticks
1 red onion, chopped
1 Tbsp walnut oil
1/8 tsp allspice
1/4 cup raisins (optional)
1/4 cup chopped walnuts
1 lemon
1 Tbsp chopped fresh cilantro
1/4 tsp dill

Preheat oven to 425 degrees F.

Toss carrots with oil, allspice, and salt.  Pour into a 8" x 8" baking pan; roast for 10 minutes.  Meanwhile, soak raisins in 1/4 cup water (if desired).  Add raisins and walnuts to the carrots; stir and continue roasting, 10 more minutes.  Toss with the juice of 1 lemon, chopped cilantro, and dill.  Add salt to taste.

1 comment:

  1. Carrots are such a perfect side with so many dishes and your recipe here looks to be another delicious addition to the menu. Agree that golden raisins would be yummy with this.