- 1 ½ lbs whole carrots, peeled
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- ½ teaspoon sal
- 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 all the same size like the recipe says. Some of them had too much char on them. eI have no sharp knives so 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 so 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 weren’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