Roasted Carrots

I've never ROASTED CARROTS this way and they were so yummy!

Makes 4 servings
6 carrots, peeled and sliced in 2" diagonal pieces 
Olive oil
Cumin, allspice, cayenne, salt

Preheat oven to 400 degrees(f).
Place carrots in baking dish and coat with olive oil. Sprinkle with cumin, allspice, cayenne and salt.
Roast for 20 minutes tossing halfway thru.
Garnish with fresh herbs such as thyme or parsley.

Shonali Thomas
Shonali Thomas


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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