Roasted Carrots with Ras El Hanout

To learn more about this recipe, read the related story, "Just Grin and Carrot".

Recipe adapted from Matthew Dickson, Feed Body & Soul, Los Angeles

Roasted Carrots With Ras El Hanout
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Slow-cooking and a warm spice mix makes these root vegetables into 24-carrot gold.
Servings
6
servings
Ingredients
  • Ras El Hanout Spice Mix
  • 2 tablespoons whole green cardamom pods
  • 2 cinnamon sticks
  • 1 tablespoon allspice berries
  • 1 tablespoon plus 1½ teaspoons coriander seeds
  • 1 tablespoon plus 1½ teaspoons whole cloves
  • 5 whole star anise
  • 2 árbol chiles
  • 1 tablespoon whole black peppercorns
  • Carrots
  • 2 pounds medium carrots (about 2 large bunches), peeled
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons honey
  • ½ teaspoon salt, plus more to taste
  • Nonstick pan spray
Directions
  1. Make the spice mix: On a cutting board, add all of the spices. Cover with a cloth towel and use a rolling pin to crush them until they are broken into smaller bits (don't smash into a fine powder).
  2. Make the carrots: Preheat the oven to 375°. In a large bowl, add the carrots and drizzle with the olive oil and honey. Sprinkle the crushed spices and salt over the carrots and toss to coat. Lightly coat a rimmed baking sheet with nonstick pan spray. Transfer the carrots to the baking sheet and cover with aluminum foil. Roast the carrots until they are very fragrant and tender, about 2 hours. Remove the carrots from the oven and discard the foil. Use a pastry brush or a paper towel to gently brush the spices from the carrots (discard the spices), then use a metal spatula to transfer the carrots to a large plate for serving. Calories per Serving: 80; Sodium: 260mg; Total Carbohydrate: 16g; Fiber: 4g; Fat: 2g
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