In stock
SKU
5109 5267 5002 5248 R040

5109 Aleppo and Turmeric Roasted Carrots

5109 Aleppo and Turmeric Roasted Carrots

5109 Aleppo and Turmeric Roasted Carrots

Carrots

Preheat the oven to 425°. Prepare a sheet pan with foil and place in oven for 3-4 minutes to heat up.

Cut the carrots into ¼ inch sticks.
In a medium sized bowl, combine olive oil, Himalayan Pink Salt, Indian Black "Tiger Pepper", Dried Thyme, and Carrot sticks.

Evenly distribute the coated carrots on the warm sheet pan and roast for 20 minutes. Rotate the carrots half way through the cooking process.

In a skillet, melt the butter, and add High Oil Ground Turmeric (5% Curcumin), Aleppo Red Chile Flakes, and Ground Cumin.

When the carrots are cooked, remove from the oven, and toss in the skillet with the seasoned butter.

Extra Dipping Sauce

Combine 2 tablespoons of unsalted butter with a pinch of Indian Black "Tiger Pepper", a pinch of Himalayan Pink Salt, Dried Thyme, Ground Turmeric (5% Curcumin), Ground Cumin, and Aleppo Red Chile Flakes.

- 10 medium carrots, peeled

- 2 tablespoons Olive Oil

- 1/2 teaspoon (5248) Indian Black "Tiger Pepper"

- 1 teaspoon Himalayan Pink Salt (Fine)

- 1 tablespoon (5008) Dried Thyme

- 2 tablespoons unsalted butter

- 1/2 teaspoon (5267) Ground Turmeric (5.5% Curcumin)

- 1/2 teaspoon (5002) Ground Cumin

- 1/8 teaspoon (5109) Aleppo Red Chile Flakes

- 1/4 teaspoon (4040) Himalayan Pink Salt

Our Aleppo Red Chile Flakes will add a sweet, moderate heat to your dish

More Information
SKU 5109 5267 5002 5248 R040
Ingredients

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Prep Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes
Yield 4 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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