This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The day is coming when a single carrot, freshly observed, will set off a revolution." -Paul Cezanne
I love carrots. I love spice. I love sweet and this recipe has all three and is a great complement to almost any meal.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|2 tsp||olive oil|
|1 lb||carrots (peeled and cut into 1 inch chunks)|
|1/2||no salt added vegetable stock|
|2 tsp||harissa paste|
|1/4 tsp||ground cumin|
|1/8 tsp||ground cloves|
Preheat oven to 325°F.
Place the olive oil in a skillet over high heat.
Add the carrots and cook for about two minutes. Toss frequently.
Add the vegetable stock, harissa, cumin, paprika, nutmeg, salt and honey. Toss well.
Cover and place the pan in the oven.
Roast for 15 minutes.
Remove the lid and toss well. Roast for another 5 minutes and serve.
Serving size: about 1 cup
Amount Per Serving
|Calories 160||Calories from Fat 49|
|% Daily Value|
|Total Fat 6g||7%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 28g||10%|
|Dietary Fiber 7g||27%|
|Vitamin A 738%||Vitamin C 31%|
|Calcium 9%||Iron 5%|
|Vitamin K 35 mcg||Potassium 908 mg|
|Magnesium 36 mg|