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.
|Prep time: 10 minutes|
|Cooking time: About 45 minutes|
|Servings or yield: Side dish for 4 to 6 people|
|Difficulty level: Easy|
|Multi coloured carrots, enough for 6 people|
|Extra virgin olive oil|
|Salt and pepper to taste|
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.