Roasted Spiced Carrots
A flavourful side-dish to celebrate the long-awaited harvest of Alberta carrots.
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 2 bunches Alberta-grown carrots, peeled and trimmed, and larger carrots halved lengthwise
- 1 tbs olive oil
- Coarse sea salt for finishing
- Preheat an oven to 425°F (220°C).
In a small bowl, stir together the cumin, coriander, red pepper flakes and salt.
In a large bowl, toss the carrots with the olive oil. Sprinkle the spice blend on top of the carrots and continue tossing until the spices are evenly distributed.
Heat a fry pan over medium heat until warm. Add the carrots and toss two or three times. Transfer to the oven and roast until the carrots are just tender, 25 to 30 minutes. Transfer to a serving dish and finish with a sprinkle of sea salt.