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forestfeast:

Red Roasted Carrots

Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm!

Photos and illustrations by Erin Gleeson



86 notes
  1. unirecipes reblogged this from forestfeast
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  6. batheinthehippocrene reblogged this from forestfeast
  7. pocketcathedral reblogged this from forestfeast and added:
    just saved my forgotten bunch
  8. ryansh reblogged this from forestfeast and added:
    I am making these tonight. I shall let you know how it goes.
  9. theresabolton reblogged this from localfoodlab
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  11. carissajoy reblogged this from forestfeast and added:
    WHAT A VISUAL FEAST OF A BLOG
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  14. thenimbletree reblogged this from localfoodlab and added:
    This sounds so frickin good!
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