Preheat your oven to 350° F.
In a plastic bag, toss 1 TBSP of corn starch, 1 TBSP of olive oil, and 1 tsp of caraway seeds, a pinch of salt and pepper. Add 1 pound of baby carrots. Shake until they are completely covered. Spread on a baking sheet. Bake 40 minutes.
I served on a bed of baby spinach and spring mix lightly dressed with balsamic vinegar. I liked the way the caraway, the little olive oil, the salt worked with the salad. Makes two large servings.
Wow, caraway and carrot is delicious. The caraway balances the sometimes overwhelming sweetness of roasted carrot perfectly.
I adapted this recipe from Melts by Fern Green, a cookbook I am currently reading. I used baby carrots and olive oil instead of vegetable oil and served on a salad. Otherwise the recipe is the same. She served it as a side with a sandwich melt…but I am out of bread. Otherwise, sounds like a great idea.