Roasted Carrots with Allspice
- 3 pounds carrots, cut on the diagonal into 2-inch chunks
- 2 to 3 tablespoons extra-virgin olive oil
- 1/2 to 1 teaspoon freshly ground allspice
- Salt and freshly ground black pepper
- 4 large garlic cloves, minced
- Peel of 2/3 to 1 whole Preserved Lemon, inside pulp removed and discarded, peel rinsed under cold water and finely chopped
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Carrots (3 pounds)
- Peel of (1)
- Cooking & Baking
- Allspice, freshly ground (1/2 teaspoon)
- Garlic cloves, large (4)
- Olive oil, extra-virgin (2 tablespoons)
- Salt and freshly ground black pepper (1)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published December 8, 2011 (1 year ago).
75 people saved this recipe.
