I used to hate cooked carrots. I thought they were disgusting (I’m thinking the pot roast, mushy kind here).
About 2 years ago, when Seth was out at sea for extended periods of time, I went on a little vegetable roasting binge, roasting anything and everything I had, at any given moment. One of the random roasts was baby carrots, with a little oil, kosher salt/pepp, because carrots were the only vegetable I had left that week. They were to-die-for! They quickly became my go-to vegetable dish on a weeknight, because it takes very little time or effort.
Then on a whim, I decided to make them the same way, but sprinkle with cinnamon…EEEEKKK! So good. I’ve made them for several friends and my mom, and each time, everyone raves about them. 5 simple ingredients, plus they help your peepers!
Cinnamon Roasted Carrots
- Carrots (baby, cut large, whatever)
- Oil of your choice
- Kosher salt