Eating vegetables completely changed for me once I started roasting them. Both the cooking and eating experience is just so much pleasing now. The taste is incredible and they can be ready hassle free. This taco spiced carrots are no exception and my latest obsession.
I learned about roasting vegetables when I started meal prepping for the week. I noticed how easily they could be cooked together on the same pan. All I do is simply wash, peel and cut them to go right in the oven. Once they are in the oven you don’t have to do a thing and the result is so much better, in my opinion.
The veggies come out tasting so sweet and full of their natural flavors. I tend to always add some seasoning thou because I like switch things up and vary the taste of the food me and my family eat. Taco seasoning is my best friend thou. I use it all the time and it goes so well with any veggie specially sweet ones like carrots. I drool thinking about this recipe and I now make it all the time. Try roasting your veggies and seasoning them with taco seasoning mix so you can be pleasantly surprised.
I served them with a lime sour cream sauce and sprinkled some pumpkin seeds for added crunch. Totally recommend you dod this too.
- 2 lbs carrots
- 1 package Old El Paso Original Taco Seasoning Mix
- 2 tablespoons olive oil
- Sour cream, lime, and pumpkin seeds to garnish (optional)
- Preheat oven to 400 ° F.
- Peel the carrots and cut them halved crosswise, then lengthwise to create the shape of a quarter inch to half an inch fries.
- Place the carrots in an even layer on an oven safe container or baking sheet.
- Season the carrots with the Old El Paso taco seasoning mix and drizzle the olive oil, tossing them until the carrots are well coated.
- Place carrots on a 400 ° F preheated oven and cook for 20 minutes. Additionally you can place the carrots 2 minutes under the broiler if you would like to get them extra charr and crispy on the edges.
- Serve them with a squeeze of lime, sour cream, and pumpkin seed if desired.
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