how do you cut crinkle carrots

This oven roasted crinkle cut frozen carrots recipe is an easy side dish for dinner! No need to thaw, and only 5 minutes of prep work. You can’t go wrong with this delicious vegetable recipe!

Including a veggie with dinner when it is not in the main dish has always been a struggle for me.

It is such an easy, quick, and delicious way to get a vegetable side dish on the table with little effort.

The first time that I made these crinkle cut carrots my husband and I polished off the entire batch with dinner.

In fact, these carrots are so good that we are always complaining that there aren’t more, so we have started to make a double batch each time.

While I love fresh roasted carrots, this recipe is also amazing and has the added bonus of no prep work required!

Easy roasted frozen carrots recipe – the perfect simple side dish! Roasted in a sweet and savory honey marinade that makes the flavor incredible!

A crinkle cutter knife is inexpensive and easy to find, but you can cut the carrots straight with a standard knife if you don’t have one.

Beyond doing all we can reasonably do (and for goodness’ sake, stay home and wash your hands unless you are an essential service), the hardest part is the physical tension. Which can be broken with a good laugh, a good cry — all the things that the arts do.

But the crinkle-cut carrots remind me otherwise. One of my favourite quotes ever is from Dostoyevsky. It says, “Beauty will save the world.” I’ve been writing and sending out prayers here, and prose poems on Facebook. And today I crinkle-cut the carrots, an act that may seem frivolous at one level, but which also says that there will be an After to this long sustained holding of breath. It says that we are more than animals, scraping at nutrition, that we are human beings who crave and respond to beautiful things, even in — and perhaps especially in– such times.

When my husband fell ill last week with flu-like symptoms and was banished to the basement in an effort not to infect the rest of us, I decided that my meatless Lent needed to come to an end. (To be fair, that was far down the list of things I decided/feared/debated.) I also thought our self-isolation during the coronavirus outbreak might bring Dot’s Quick Lunch to an end a few weeks early — and it may well do so yet.

My Gram, however, did not cut carrots with a knife. Instead she cut them with a crinkle cutter.When I became an adult, getting my own crinkle cutter was high on my list of utensils to own. Because, as much as carrots and celery are among the least glamorous of foods, crinkle-cut carrots are legitimately tastier because they are fancier than plain-cut carrots.

I have seen more poetry cross my Facebook feed in the last week or two than I can imagine. I have listened to opera for the first times in my life.

More frozen vegetable recipes

Everyone loves these roasted frozen brussels sprouts coated in crispy parmesan cheese edges!

And you must try this yummy roasted frozen cauliflower recipe.

Love carrots? Check out these Honey Brown Sugar Glazed Carrots.

Easy roasted frozen carrots recipe – the perfect simple side dish! Roasted in a sweet and savory honey marinade that makes the flavor incredible!

• 12 oz bag of frozen crinkle cut carrots
• 3 tablespoons olive oil
• 2 tablespoons honey
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon pepper

• Preheat oven to 425 degrees
• In a small bowl, stir together olive oil, honey, salt, garlic powder, onion powder, and pepper until well combined
• Place the frozen carrots on a large baking sheet and toss with the mixture until well combined
• Spread carrots out into an even layer
• Bake at 425 degrees for 25 – 30 minutes, until caramelized and hot. Stir/flip every 10 minutes

• These carrots are not intended to be crispy, the texture is more of a caramelized carrot with a little bite (no mushy carrots!)
• Do not allow carrots to thaw before cooking. This will result in mushy carrots

krinkle cut