{"id":12474,"date":"2021-10-04T15:26:44","date_gmt":"2021-10-04T15:26:44","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=12474"},"modified":"2023-10-14T21:27:38","modified_gmt":"2023-10-14T21:27:38","slug":"spice-roasted-carrots","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2021\/10\/04\/spice-roasted-carrots\/","title":{"rendered":"Spice-Roasted Carrots"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4<\/h5>\n<h5 style=\"text-align: center;\">Epoch Times<\/h5>\n<p>Lightly spiced carrots. Use rainbow carrots if you can find them, but any will do.<\/p>\n<ul>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">lb medium carrots with tops<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS extra-virgin olive oil<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp salt<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp paprika<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp pepper<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp ground cinnamon<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp garlic powder pinch <span style=\"color: #ff0000;\"><strong>cayenne pepper<\/strong><\/span> (optional)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS chopped fresh carrot tops, cilantro, mint or parsley (optional)<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nAdjust<\/strong> the oven rack to the middle position and heat oven to 425\u00b0F. Line a rimmed baking sheet with aluminum foil.<\/p>\n<p>Trim <strong>green tops<\/strong> from <strong>carrots,<\/strong> leaving about 1 inch of <strong>greens<\/strong> attached; set <strong>greens<\/strong> aside and save for <strong>garnish<\/strong> or another use. Peel <strong>carrots<\/strong> and transfer to a foil-lined rimmed baking sheet.<\/p>\n<p>In a small bowl, combine <strong>oil, salt, paprika, pepper, cinnamon, garlic powder,<\/strong> and <span style=\"color: #ff0000;\"><strong>cayenne<\/strong> <\/span>(if using). Stir mixture until combined.<\/p>\n<p>Drizzle <strong>oil<\/strong> mixture over <strong>carrots.<\/strong> Use your hands to toss and rub <strong>carrots<\/strong> until evenly coated. Spread <strong>carrots<\/strong> into an even layer on the baking sheet. Cover the baking sheet tightly with aluminum foil.<\/p>\n<p>Place the baking sheet in the oven and roast for 15 minutes. Transfer the baking sheet to a cooling rack. Remove foil. Use tongs to flip <strong>carrots<\/strong> over.<\/p>\n<p>Return the baking sheet to the oven and continue to roast, uncovered, until the thick ends of the <strong>carrots<\/strong> are tender, 10 to 15 minutes. Place the baking sheet on a cooling rack and let <strong>carrots<\/strong> cool for 5 minutes.<\/p>\n<p>Transfer <strong>carrots<\/strong> to a serving platter. Sprinkle with <strong>chopped carrot tops<\/strong> or <strong>herbs<\/strong> (if using). Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Epoch Times Lightly spiced carrots. Use rainbow carrots if you can find them, but any will do. 1\u00bdlb medium carrots with tops 2TBS extra-virgin olive oil \u00bdtsp salt \u00bdtsp paprika \u00bctsp pepper \u00bctsp ground cinnamon \u00bctsp garlic powder pinch cayenne pepper (optional) 1TBS chopped fresh carrot tops, cilantro, mint or parsley (optional) Adjust the oven rack to the middle position and heat oven to 425\u00b0F. Line a rimmed baking sheet with aluminum foil. Trim green tops from carrots,&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2021\/10\/04\/spice-roasted-carrots\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":12489,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2021\/10\/CarrotsSpiceRoasted.jpg?fit=362%2C308&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/12474","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=12474"}],"version-history":[{"count":2,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/12474\/revisions"}],"predecessor-version":[{"id":52854,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/12474\/revisions\/52854"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/12489"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=12474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=12474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=12474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}