Taste: Refreshingly sweet.
Texture: My carrots ended up being more crunchy then I would have liked so I edited to recipe to chop the carrot pieces small so they cook more thoroughly and quickly. I would recommend trying this recipe with baby carrots.
Ease: Super quick and easy and if you follow my baby carrot recommendation, even easier. Perfect for a weeknight side or when your main dish requires all your attention.
Appearance: These bright orange carrots look delectable chopped diagonally with specks of vibrant green parsley.
Pros: Simple, fast, healthy.
Cons: Mine were a bit undercooked.
Would I make this again? Yes, but I’ll try it with baby carrots (easier and sweeter).
Roasted Carrots with Fennel Seeds
From Cooking Light Magazine
- 2 cups carrots, cut diagonally into 1-inch pieces
- 2 teaspoons olive oil
- 1/2 teaspoon fennel seeds, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped Italian parsley
Preheat oven to 425 degrees F. Toss all ingredients together in a small bowl. Arrange carrots in an even layer on a baking sheet. Roast for 15-20 minutes, or until tender. Toss with parsley and serve.
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