I’m really enthusiastic about this roasted carrot appetizer recipe and you need to be too! Why? As a result of it isn’t solely completely straightforward to make, it’s completely loopy scrumptious.
If you’re 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 buying in Costco and I observed an attention-grabbing 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 spotted that they might additionally make an incredible appetizer as effectively, and I wanted an appetizer for a celebration I used to be giving. (I forgot to take a great photograph)
All of my company raved concerning the carrot appetizer. These stunning trying roasted carrots with cumin seeds had been the BIG hit!
Components:
1 bag of cocktail carrots (as seen above)
1/2 cup of acquafaba (the liquid from cooking chickpeas or from canned chickpeas- I take advantage of 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 ( In the event you 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.
