Roasted Carrots


Image and video hosting by TinyPic

It’s toward the end of carrot season here. All that is left in our garden is the gnarled ones that are hard to peel.

Image and video hosting by TinyPic

{This carrot has legs! And it’s a little boy carrot, to be exact.}

This recipe came from The Forest Feast. Her carrots are far more beautiful than mine–the dish looks great when they’re oval cut–but I think the taste is probably comparable.


6 carrots, peeled and cut into ovals
1 t paprika
1 t chili powder
1 t garlic powder
pinch of cayenne (optional)
2 T olive oil


Heat the oven to 400 degrees. Chop and peel the carrots. In a separate bowl, mix the dry ingredients. Pour the olive oil over the carrots, and then the spices. Stir, and put on an insulated cookie sheet. Cook for 20 minutes. Serve warm.

Related Recipes:

The Forest Feast: Roasted Carrots


Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie


Get every new post on this blog delivered to your Inbox.

Join other followers: