However, as I watched snow flurries quietly twirl past my window, I decided I needed to kick up my game a bit. I turned to this spice mix from a Smitten Kitchen recipe - she uses it on sweet potato wedges, which I've made before and they are awesome, you should try it - but I realized it also works on other sweet, starchy vegetables. The carrots here are the perfect foil to this earthy, fragrant blend.
Next, I added: 1 teaspoon ground coriander, 1/2 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes, and 1 teaspoon Kosher salt. I mixed that all together with my mortar and pestle until it was a pretty uniform blend.
I've cooked the carrots two different ways, in the oven and on the stovetop: the first way is probably tastier and the second way is definitely faster, so you do you.
- If cooking in the oven: preheat oven to 400 degrees. Toss the carrots in two tablespoons of olive oil, then add the spice mixture. Toss until the carrots are evenly coated. Spread the carrots on a baking tray and roast for thirty to forty minutes, tossing once halfway through, until fork tender.
- If cooking on the stovetop: heat a cast iron pan or other heavy-bottomed pan. Add two tablespoons of olive oil and warm up the oil. Add the carrots to the pan, then the spice mixture, and stir to coat evenly. Cook for ten to fifteen minutes, stirring occasionally, until fork tender.
Finish with a sprinkling of roughly chopped parsley.
If this never-ending cold weather has you tired of roasted vegetables, this will wake your taste buds back up and keep your side dish from ever seeming like an afterthought.