There are some things in life that we’ve come to expect – like Turkey on Thanksgiving Day. Mashed potatoes. Stuffing. Pumpkin Pie. But string bean casserole – that heap of frozen string bean mush laced with mushroom soup and topped with foul-tasting, canned, pretend fried onion rings just has to go.

But if you can’t bring yourself to push the casserole aside, at least bring another component to the table that is fresh, homemade, colorful, exciting, delicious and, well, delicious again — savory, roasted carrots!

The carrots are easy to make. Cutting them evenly into four-inch sticks is probably the hardest part of the recipe. It’s also a recipe that welcomes personalization.

If the Indian spices don’t blend with your taste buds, toast some pine nuts and add just before serving. A splash of Cointreau also livens things up in your mouth! Dice some parsnips and add them to the mix.

Whatever variation you choose, roasted carrots will bring happiness to your table and elicit words of thanks from your guests!

SAVORY ROASTED CARROTS
A bit different, savory and perfect with pork or turkey, the Indian spices add a modern flavor to the recipe while the honey tones it all down.

Mis en Place:

What You Need:
2 ½ lbs Carrots – peeled & cut into even 4” sticks
1 tablespoon Olive oil
1 tablespoon Coriander seeds,  toasted & lightly crushed
1 teaspoon Cumin seeds,  toasted and lightly crushed
2 sprigs fresh Thyme
3 tablespoons Honey
Salt and pepper to taste

Utensils and Tools:

Measuring spoons
Large bowl
Baking dish
Stirring fork

Preheat oven to 425°F

METHOD:
Olive Oil. Coriander Seeds. Cumin Seeds. Thyme. Honey. Salt. Pepper.
Mix all the coating ingredients in a bowl with some salt and pepper.

Carrots.
Drop the carrots into the bowl and toss with your fingers to coat.

Roast in the oven for 30 – 40 minutes until tender. Stir once or twice if browning too quickly. A little burning on the edges just adds to the sweetness of the carrots.

Enjoy your holiday!