Whole Roasted Carrots With Cinnamon and Sea Salt

Both sweet and salty whole roasted carrots are the perfect compliment to a roast chicken dinner. When the carrots are cooked they taste like sweet potatoes and the aroma of cinnamon wafting through the air is heavenly, especially in fall. When cooking I prefer whole carrots, which also look beautiful when plated.

Ingredients:

Whole Carrots

Cinnamon

Sea Salt

Olive oil

Tools:

Aluminum Foil

Baking sheet

Preheat oven to 430 degrees then take a large bunch of whole carrots and prepare them to be seasoned by washing and peeling the outer layer.

Next, put the carrots in a large bowl and drizzle olive oil until completely coated. Do the same thing with the cinnamon. From here I typically use my hands to toss all the carrots until the olive oil and cinnamon are combined into a paste coating all the carrots.

Line your carrots up one by one onto an aluminum foil line baking sheet. Make sure none of the carrots are layered on top of one another, this will affect the way they cook.

Pop your carrots into the oven at 430 degrees. After 15 minutes take your carrots out and flip them to bake evenly. When they look lightly golden brown and you can pierce a fork into them and they feel soft but not mushy they’re done, this should be at about the 30-minute mark. Sprinkle with a dash of sea salt and serve.