Ingredients
- 2 lbs carrots (adult whole), washed with ends chopped off
- 4 garlic cloves, minced
- 2-3 Tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp coriander (ground)
- 0.5 tsp sumac
- 0.5 tsp red pepper flakes
Prep
- Preheat the oven to 400˚F.
- Coat the carrots with all the other ingredients and roast them for 30-40 minutes.
Credit
This recipe is adapted from the Washington Post’s Roasted Carrot and Cashew Soup.