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Roasted Carrots with Cinnamon and Garlic

November 22, 2014
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This dish is known as “Karen carrots” in my house, thanks to my friend Karen who first made these fantastic carrots for us! I LOVE these, and I don’t even like cooked carrots. They’re a great holiday side dish (just double the recipe for a crowd) because they go well with ham or turkey. But they’re also great for a family dinner any night of the week–try ’em with Baked Chicken Breasts.

Ingredients:
10 large fresh carrots, peeled and cut into 2-inch strips
1 Tablespoon extra virgin olive oil
3 fresh cinnamon sticks
5 fresh garlic cloves, smashed
Kosher salt, to taste

Directions:

  • Pre heat oven to 400 degrees F.
  • Place carrot strips on a rimmed baking sheet.
  • Add olive oil and stir to coat.
  • Add smashed garlic and salt to taste. Stir well.
  • Evenly distribute cinnamon sticks in baking sheet, tucking between carrots.
  • Place in oven (uncovered) and bake 20 minutes.
  • Stir and bake additional 20 minutes, or until carrots are tender.
  • Remove cinnamon sticks before serving.
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3 Responses to “ Roasted Carrots with Cinnamon and Garlic ”

  1. Alysia on February 16, 2011 at 2:28 am

    These are so good! They kind of remind me of sweet potato fries. Everyone loved them! Next time I just need to make more (I didn’t quite have 10 carrots, plus they were kind of small).

  2. Dana on November 25, 2010 at 5:18 pm

    I just used this recipe as one of the sides for our Thanksgiving dinner, and they were a hit! My husband loved them, and fortunately for the rest of us, I made plenty for him to have two big servings. This is definitely a better way to enjoy cooked carrots!

    • KP on November 30, 2010 at 1:01 pm

      So glad you liked this recipe! It came from Karen Illg!!

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