Roasted Carrots and Pineapple
Jazz up plain old carrots with some Mexican inspired spices. Pineapple and onion complement the flavors and make for an exciting side dish.
Servings: 4 people
Ingredients
- 1 bunch carrots about 1 pound or so, tops removed and peeled, split the larger ones in half lengthwise
- 1 medium onion peeled and cut into petals
- About a cup diced pineapple reserve juices if using canned
- some olive oil optional
- chopped parsley for garnish optional
Spice Mix (adjust amounts to suit your taste)
- 1/4 teaspoon ground chipotle or cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
Instructions
- Preheat oven to 350°F/180°C
- Toss the cut carrots, onions and pineapple in a small amount of olive oil (optional). Sprinkle with the spice mix (you may not need it all) and toss again.
- Arrange on a baking tray or roasting pan. Pour over any reserved pineapple juice.
- Bake for 30 minutes or until the carrots are fork tender. The time will depend on the size of the carrots. Give a stir about halfway through. Cover with foil if needed to prevent over browning.