Servings: three to four.
You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the carrots with olive oil and salt and pepper before roasting. Or toss the carrots with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.
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Simple and delicous. My toddler boys eat these carrots like they are candy!
Easy recipe. My oven took about 3 times longer to roast these, however.
very easy to make and delicious! I used orange, white and purple carrots with a touch of sesame seeds.
Wonderful with the moroccan spice mix!
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