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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 69.6
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 33.3 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.1 g

View full nutritional breakdown of Roasted Spiced Carrots & Yams calories by ingredient
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Roasted Spiced Carrots & Yams

Submitted by: RYEAXL1
Roasted Spiced Carrots & Yams

Introduction

A quick and easy side dish that's perfect for fall and winter! A quick and easy side dish that's perfect for fall and winter!
Number of Servings: 6

Ingredients

    Olive Oil, 1 tbsp
    Garlic, 3 cloves
    Brown Sugar, 1 tsp unpacked
    Cumin seed, 1 tsp
    Cinnamon, ground, 0.5 tsp
    Ginger Root, grated, 1 tsp
    Carrots, raw, 1/3 pound
    Yams, 1/3 pound
    Lemon Juice, 2 tbsp
    Cilantro, dried, 1 tbsp
    Cranberries dried, 1 tbsp

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Directions

Heat oven to 400 F. Combine the oil, garlic, ginger, sugar, cumin, cinnamon, Yams and carrots in a shallow baking pan. Roast 20 minutes or until fork-tender. Remove from oven and add the cranberries, lemon juice, and parsley. Toss well.

Number of Servings: 6

Recipe submitted by SparkPeople user RYEAXL1.





TAGS:  Side Items |

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    I didn't have cumin (will try next time) and added honey smoked turkey + walnuts to make a one dish meal. Tasty, great textures & a definite repeat. - 2/7/10

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  • Bad
    2 of 3 people found this review helpful
    I didn't like this at all. It may have been the cinnamon that did it-the rest of it looked like it would be a pretty good combination, but all together I took one bite and couldn't eat anymore. - 2/6/09

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  • 1 of 1 people found this review helpful
    Is there something missing like is the yams canned. We cooked raw carrot and raw yam 20 min and they were still hard anothe 20 min and they were all dryed up. - 11/4/10

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  • Good
    1 of 1 people found this review helpful
    Made it exactly as the recipe stated. I wish this came out a bit more juicy and had a stronger cinnamon taste. - 11/2/10

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  • Bad
    1 of 6 people found this review helpful
    I didn't like this, it smelled like Indian smelly stick. - 11/2/10

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  • Incredible!
    1 of 2 people found this review helpful
    that is a nice recipe , it is really optional if you want to add the "spices" actually suggested so many ideas... I liked it !
    - 12/28/09

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  • Incredible!
    1 of 2 people found this review helpful
    This was sooooo deliscious! I didn't have parsnips (never tried them) and I forgot the garlic cloves. I used fresh cilantro (just discovered it & love it!). But the dish was amazing! The sweet, the tart, the spices, it all worked wo well together. This will definitely be a repeater!!! Thank yo - 1/28/09

    Reply from RYEAXL1 (1/28/09)
    :)


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  • I will be trying this today, I think. But, 6 servings? I don't think so.
    - 3/4/14

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  • great use of root vegetables - 3/24/12

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  • I love sweet potatoes & different ways to cook them. It brought out the sweetness in the veggies. Even my family liked them. I'll make this again. - 1/30/11

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  • It took a lot longer to cook than the recipe said. I also used only dried spices since that's all I had, but there wasn't a whole lot of taste. Perhaps if I had stuck to the recipe it would have been better. - 12/24/10

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  • This is not very clear..do you parboil the yams & carrotts? and also, I saw someone mentioned parsnips, but they are not in the recipe, neither is mayo which someone else mentioned. Could someone sparkmail me so I can correct my recipe? Thanks. - 11/6/10

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  • I havent trried this but I think if I modified it by taking out the garlic and the mayo I think I would like it alot as I love carrots and sweet potato. - 11/3/10

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  • Good
    0 of 1 people found this review helpful
    The ingredients list includes cilantro, but at the end of the recipe it mentions parsley. Which is it? - 11/2/10

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  • Incredible!
    0 of 1 people found this review helpful
    I loved this. Thank you so much for this fantastic recipe. I will make it often! - 11/2/10

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