Hope you all enjoyed my St.Patricks themed recipes last week. I had so much fun thinking of creative ways to make simple recipes green themed. I think my favourite would have to be the St. Patricks Pie! It was good good. The broccoli gave the mashed potatoes that added flavour and the green peas gave the ground beef the perfect amount of sweetness. It was a recipe made in heaven!
This week, I will be sharing recipes for Easter! I have some amazing ideas that I can’t wait to share with you all. Today I will be sharing a #basic recipe: Crunchy Roasted Carrots. I don’t know about you guys, but I like my carrots slightly crunchy. This gives the veggie some body and texture. My roasted carrots will have you roasted all week! They’re sweet from the natural juices of the carrot, slightly tart from the cumin seeds and lemony with citrus hints to compliment the natural sweetness. Let me know what you guys think!
Don’t forget to share with your friends and family 🙂
Crunchy Roasted Carrots
15 medium carrot sticks (or 2-3 sliced large carrots)
1 tbsp olive oil
1/2 lemon (squeezed)
Salt and pepper to taste
1/2 tsp garlic powder
1/2 tbsp cumin seeds
1 garlic clove
- Preheat oven to 400 degrees F.
- In a medium bowl, mix washed carrots with 1 tbsp olive oil, 1/2 lemon juice squeezed, salt, pepper, garlic powder and cumin seeds. Give it a good mix and shake
- Bake in the oven for 25 mins
- Place roasted carrots in a medium bowl and grate 1 fresh garlic clove and mix together. This will give the carrots a slight heat kick.