I am truly excited about this roasted carrot appetizer recipe and you should be too! Why? Because it is not only absolutely easy to make, it is absolutely crazy delicious.
Yesterday I was shopping in Costco and I noticed an interesting bag of little bag of multi colored carrots. They were from Guatemala and were hand picked and shaped. They looked so cute, I decided to buy them and make them for an appetizer for the dinner party I was having.
At first, I thought I would serve them as a vegetable side dish drizzled with the tahini sauce which would have been great !
But then I realized that they would also make an amazing appetizer as well, and I needed an appetizer for a party I was giving. (I forgot to take a good photo)
All of my guests raved about the carrot appetizer. These beautiful looking roasted carrots with cumin seeds were the BIG hit!
Ingredients:
1 bag of cocktail carrots (as seen above)
1/2 cup of acquafaba (the liquid from cooking chickpeas or from canned chickpeas- I use it in place of olive oil)
2 tablespoon of cumin seeds
Directions:
Preheat oven to 400 degrees
Cover a large cookie sheet with parchment paper
Wash and dry the carrots
Brush carrots with acquafaba ( If you use oil, spray with olive oil spray)
Sprinkle on the cumin seeds and salt
Place in the oven and roast for 20 -25 minutes until carrots are soft.
Remove from oven.
My Notes:
- For a side dish, arrange carrots in a serving dish and drizzle with the tahini maple syrup sauce.
- For an appetizer, arrange the carrots on a flat serving dish and put the tahini maple syrup dip in a small bowl for a dip.
