Thanksgiving is national turkey day, yet the extravaganza of sides. Most Thanksgiving Day sides are overlooked or underserved. It’s difficult to go above and beyond for every little component of a big meal like Thanksgiving, which is why we’re keeping it simple here. Although this side may be deemed easy, it’s simplicity integrates all the right flavors you want in a roasted carrot. Serve warm and don’t for get to garnish with Mendocino Spices this holiday season!
1 tbsp honey
1 tbsp EVOO
1 tsp Mendocino Spices Coriander Seeds
½ tsp Mendocino Spices Cumin Seeds
Mendocino Spices All-Purpose Seasoning, to taste
1 tbsp red wine vinegar
¾ lb fresh carrots
– Preheat oven to 375 degrees F. Prepare a baking sheet rimmed with foil.
– Using a mortar and pestle, crush Mendocino Spices until fragrant and seeds resemble a coarse ground texture.
– In a large bowl, toss your carrots in honey, EVOO, crushed Mendocino Spices, and Mendocino Spices All-Purpose Seasoning to taste.
– Transfer carrots to prepared baking sheet and bake for 20-25 minutes or until carrots are pierceable with a fork.
– After removing carrots from the oven, brush individually with red wine vinegar and garnish with Mendocino Spices Parsley. Serve hot.