Ingredients
- 1 ½ lbs whole carrots, peeled
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh orange juice
- ½ teaspoons Aleppo chili pepper ( or chili flakes)
- ¼ teaspoon cumin
- ⅛ teaspoon cinnamon
- ¼ cup chopped cilantro ( or Italian parsley)
- orange zest
- Preheat oven to 450F
- 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).
- 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 foil lined sheet pan. Cover with foil and place in the hot oven for 12 minutes. Uncover and continue roasting 16-22 minutes, stirring once halfway through. Roast until tender.
- Whisk the orange juice, Aleppo chili pepper, cumin and cinnamon.
- Toss with dressing with the roasted carrots and garnish with fresh cilantro or parsley and orange zest.
I didn’t chop my carrots the same size like the recipe says. Some of them had too much char on them. I have no sharp knives and that’s part of the problem along with zero knife skills. (I knew I should have volunteered at 18 Reasons in SF. They make you take a knife skills class when volunteering)
I took the overly charred carrots out for the 2nd phase in the oven.
Time was up and the carrots weren’t tender. I put them in the microwave for another 5 minutes.
The recipe called for orange zest. I don’t have any oranges so used candied orange slices I made from with a huge harvest from the fall. I grated a slice as a substitue.
The overall appearance of the carrots wasn’t photogenic, but they actually tasted pretty good. I’m still thinking Padma Lakshmi would tell me to pack my knives and go.
Source: Feasting at Home
Weir Talk 