I had roasted carrots at a restaurant and was hooked. And I don't even like carrots! I immediately came home and made them myself. Talk about a super healthy snack.
Evelyn's Wine Bar, where I had these, served them with hummus. Great combination, so I served the roasted carrots with jalapeno hummus - I love spice! But you can just serve with your favorite flavor of hummus. And if you live in Minnesota, head to Evelyn's Wine Bar in Buffalo and order the roasted carrots and a glass of bubbly. So good!
- 1 bag of carrots, washed but not peeled
- Spciy or Original CGD
- CGD Habanero Salt
Preheat oven to 425 degrees. Slice carrots in half lengthwise. Then slice again, lengthwise so carrots are quartered. Cut carrots in half, or into desired size.
Put carrots in a large ziploc bag and add enough CGD or Spicy CGD to coat carrots. Seal bag and toss to thoroughly mix carrots and CGD.
Dump carrots & CGD onto a non-stick cookie sheet and spread carrots so they aren't touching. Sprinkle with CGD Habanero salt. Roast on top shelf in preheated oven for about 35 minutes. Check and pierce with a fork. Carrots should still be somewhat firm, but a fork should be able to pierce. Cook longer if desired. Turn oven to hi broil and broil for just a few minutes, or until carrots are somewhat browned.
Remove from heat and serve with hummus - enjoy!!!