I’m actually enthusiastic about this roasted carrot appetizer recipe and you ought to be too! Why? As a result of it isn’t solely completely simple to make, it’s completely loopy scrumptious.
In case you are a reader of my weblog, you’ll know that the final week I made a scrumptious dip with tahini, maple syrup, and lemon juice.
Yesterday I used to be procuring in Costco and I observed an fascinating bag of little bag of multi coloured carrots. They had been from Guatemala and had been hand picked and formed. They regarded so cute, I made a decision to purchase them and make them for an appetizer for the feast I used to be having.
At first, I believed I’d serve them as a vegetable aspect dish drizzled with the tahini sauce which might have been nice !
However then I noticed that they’d additionally make an incredible appetizer as nicely, and I wanted an appetizer for a celebration I used to be giving. (I forgot to take photograph)
All of my company raved concerning the carrot appetizer. These lovely wanting roasted carrots with cumin seeds had been the BIG hit!
Elements:
1 bag of cocktail carrots (as seen above)
1/2 cup of acquafaba (the liquid from cooking chickpeas or from canned chickpeas- I exploit it rather than olive oil)
2 tablespoon of cumin seeds
Instructions:
Preheat oven to 400 levels
Cowl a big cookie sheet with parchment paper
Wash and dry the carrots
Brush carrots with acquafaba ( If you happen to use oil, spray with olive oil spray)
Sprinkle on the cumin seeds and salt
Place within the oven and roast for 20 -25 minutes till carrots are smooth.
Take away from oven.
My Notes:
- For a aspect dish, organize carrots in a serving dish and drizzle with the tahini maple syrup sauce.
- For an appetizer, organize the carrots on a flat serving dish and put the tahini maple syrup dip in a small bowl for a dip.
