Spicy Roasted Carrots

AuthorKathy Oliva!DifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 8 large carrots
 2 tsp cumin
 sprinkle of fennel seeds
 sprinkle of crushed red pepper flakes
 1 ripe avocado
 juice of 1 lime
 ¼ cup fresh cilantro, chopped
 salt & pepper

1

Preheat oven to 400°F. Skin the carrots and cut into ½ inch wide by 2 inch long matchsticks.

2

Toss the carrots in the Olíva! Cilantro & Roasted Onion Olive Oil. Sprinkle the cumin, fennel, red pepper flakes, salt & pepper over the carrots. Bake for approximately 45 minutes or until the edges fo the carrots are crispy.

3

Plate onto a large serving tray and top with sliced avocado. Sprinkle the chopped cilantro on top and finish with a drizzle of plain Olíva! Extra Virgin Olive Oil.

Ingredients

 8 large carrots
 2 tsp cumin
 sprinkle of fennel seeds
 sprinkle of crushed red pepper flakes
 1 ripe avocado
 juice of 1 lime
 ¼ cup fresh cilantro, chopped
 salt & pepper

Directions

1

Preheat oven to 400°F. Skin the carrots and cut into ½ inch wide by 2 inch long matchsticks.

2

Toss the carrots in the Olíva! Cilantro & Roasted Onion Olive Oil. Sprinkle the cumin, fennel, red pepper flakes, salt & pepper over the carrots. Bake for approximately 45 minutes or until the edges fo the carrots are crispy.

3

Plate onto a large serving tray and top with sliced avocado. Sprinkle the chopped cilantro on top and finish with a drizzle of plain Olíva! Extra Virgin Olive Oil.

Spicy Roasted Carrots

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