Cinnamon roasted carrots and pear

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Cinnamon roasted carrots and pear

Here's a beautiful side dish idea for roasted chicken or turkey and meat. Caroline uses whole multicolored carrots, which brings a colorful complement to her main dish. The cinnamon and sweetness of the pears enhance the taste of the carrot, the result is pleasantly tasty. Caroline just started her own culinary blog where she shares amazing recipes. Visit Caroline’s blog here.

Cinnamon roasted carrots and pear

By Caroline Starters, salads + sides Print
Details
Prep time: 10 minutes
Cooking time: About 45 minutes
Servings or yield: Side dish for 4 to 6 people
Difficulty level: Easy
Ingredients
Multi coloured carrots, enough for 6 people
3 pears
Ground cinnamon
Extra virgin olive oil
Salt and pepper to taste

Preparation

Preheat oven at 375˚F.

Clean carrots ans pears, do not remove skin.

Cut pears in quarters and remove hearts. To prevent darkening, put pears quarters in a bowl with cold lemony water.

Spread carrots and pears quarters on an oven pan, drizzle with olive oil, salt and pepper to taste and mix well. Sprinkle with cinnamon and mix again.

Cook in oven about 45 minutes or until carrots are tender bur still crunchy. Serve as side dish.

Tips, Tricks + Culinary ideas

In a hurry? To reduce cooking time to about 20 minutes, cut carrots in 3.
Suggestion Serve as side dish with meat or poultry.

Preparation steps

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1 - Preheat oven at 375˚F. Clean carrots ans pears, do not remove skin. Cut pears in quarters.

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2 - Remove pears hearts.

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3 - To prevent darkening, put pears quarters in a bowl with cold lemony water.

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4 - Spread carrots and pears quarters on an oven pan.

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5 - Drizzle with olive oil, salt and pepper to taste.

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6 - Mix well.

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7 - Sprinkle with cinnamon and mix well.

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8 - Cook in oven about 45 minutes or until carrots are tender but still crunchy.

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9 - Serve as side dish.

Starters, salads + sides