Moroccan Roasted Carrots
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(21)
Ingredients
4 servings
- 1 ½ lbs whole carrots, peeled
- 2 tablespoons olive oil
- 1 tablespoon brown sugar, honey, or maple syrup
- ½ teaspoon salt
- ½ teaspoon pepper
- —
- 2 tablespoons fresh orange juice
- ½ teaspoon Aleppo chili pepper ( or sub chili flakes or 1/4 teaspoon cayenne)
- ¼ teaspoon cumin
- ⅛ teaspoon cinnamon
- ¼ cup chopped cilantro ( or Italian parsley)
- orange zest
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Preparation
Step 1
Preheat oven to 425 F
Step 2
Scrub or peel the carrots then cut into 3-4 inch pieces. Cut in half length-wise, and quarter the thicker pieces so all are relatively the same thickness ( no bigger than ½ inch thick).
Step 3
In a small bowl mix oil, sugar, salt and pepper. The brown sugar will help the carrots caramelize. Toss this with the carrots and spread out in a single layer on a parchment-lined sheet pan. Roast for 20 to 25 minutes, stirring the carrots halfway through. Carrots should be tender and slightly caramelized.
Step 4
Whisk the orange juice, aleppo chili pepper, cumin and cinnamon.
Step 5
Toss with dressing with the roasted carrots and garnish with fresh cilantro or parsley and orange zest.
Step 6
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