Cinnamon Roasted Carrots and Pears

Long title, I know, but I couldn’t possibly leave an ingredient out!

I made this one night because we had a few pears going rotten and I didn’t want to just throw them out, but eating them raw would have been a little nasty.

So I opened the fridge and thought: “What could I roast with pears?….Carrots! and Cinnamon!” The sweetness of the pear and the cinnamon blend really well together, and the carrots allow the dish to be not too sweet.

And thus was born this wonderful side dish.

I’m giving you the ingredients, but the proportions are really up to you. If you want lots of carrots, go ahead.

It goes really well with chicken or with another roast.

To feed 4 and have leftovers, you will need:

Multi-colored carrots

Pears

Cinnamon

2 tbsp olive oil

Preheat oven at 350 F.

Cut carrots and pears in medium chunks. You could also leave the carrots whole but they will take longer to cook. 

Combine with oil in a bowl. 

Sprinkle on the vegetables, as much or as little as you want (cinnamon is natural super ingredient, just saying. Don’t be shy).

Bake for about 25 minutes, or until they are tender (or tough) to your liking. 

Serve with main dish.

Enjoy xx

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