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Roasted Carrots

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Last Updated on Monday, 26 March 2012 18:38
Written by The Times Weekly
Category: Recipes

Roasted-Carrots

Directions

Cut 8 carrots into 1-inch sticks. Toss with 1 chopped red onion, 1 tablespoon walnut oil, 1/8 teaspoon allspice, and salt to taste on a baking sheet. Roast at 425 degrees F, 10 minutes. Meanwhile, soak 1/4 cup raisins in 1/4 cup water. Add the raisins and 1/4 cup chopped walnuts to the carrots; stir and continue roasting, 10 more minutes. Toss with the juice of 1 lemon, some chopped cilantro and dill, and salt to taste.

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About The Times Weekly

The Times Weekly Newspaper is an independently owned and operated community newspaper that has published in the Chicago Land Metropolitan area since 1986.  We have become an important entity in both local and the state of Illinois newspaper industry. 

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