Recipe of the Week: Cider Pumpkin Spiced Roasted Carrots

[ 0 ] October 23, 2013 |

It is that time of year, where there is an abundance of cider. So you drink it…hot, cold, or spiked! Here it is used to add sweetness and depth to carrots. Who knows you may even be able to get the kids to eat their vegetables!


1 bunch of carrots, peeled, sliced the carrots diagonally in 1 1/2-inch-thick slices.

2 tablespoons cider

1/4 teaspoons pumpkin pie spice

1/8 teaspoons ground ginger

Salt and Pepper to taste


Preheat the oven to 400 degrees F.

Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in

the oven for 20 minutes, until browned and tender. Check seasonings before serving.

Optional: toss with fresh chopped mint before service.

Image courtesy Chef Jessica

Image courtesy Chef Jessica Swift

*Thanks to Chef Jessica Swift for this recipe.  Jessica Swift’s passion with food first began at the early age of 3. She perused this passion by graduating from Johnson and Wales University with a degree in Culinary Arts. While attending Johnson and Wales University, a local dietitian sparked her interest in gourmet cooking for those with disease-related illness or ailments. Hence, a Chef/RD was born! The experienced Chef then went on to complete her Bachelors’ in Dietetics from Michigan State University. Shortly after, she was awarded a full graduate assistantship to Howard University, where she completed her Master’s in Nutritional Sciences and focused on perceptions of the diet as it related to disease.

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Category: Food.Fun.Stuff., side dish, vegetarian

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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