Coated Carrots

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Warm vegetables just seem to taste nicer.

Even nicer is being able to use the same template, yet change up its flavour every time to crush boredom. Coating carrots (or a variety of vegetables) with a mixture of different herbs and spices, eating carrots every night as a side dish stops being monotonous. Basically, helping to keep vegetables interesting!

Found: Voracious Vander

Makes 4 servings

Some ideas found on the recipe’s original web site include:

  • Smoked paprika
  • Red chili flakes
  • Cumin and paprika
  • Garlic powder with either thyme or rosemary
  • Ready-made salt-free blends
  • Black pepper

So try new mixtures and herbs to keep vegetables on your plate (and eventually in your stomach).


  • 8 medium carrots, peeled and sliced 4-inches in length
  • Olive oil
  • Your herb/spice mixture: (smoked) paprika, cumin, chili powder, black pepper, cayenne pepper, cinnamon (on carrots is lovely), nutmeg, Mrs. Dash, tumeric, cardamom, ground ginger, rosemary, thyme, basil, oregano, etc.

How to:

  1. Preheat the oven to 425F. Line a cookie sheet with parchment paper.
  2. In a medium-sized bowl, toss carrots with olive oil and spice/herb of choice. Once coated, place and spread out carrots on the cookie sheet. Bake for 10 minutes, flip, and bake for another 8-10 minutes. Allow to cool prior to serving.

Make it a meal:

  • A nice addition to roast turkey, yams, and a spinach salad.



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