Spiced Roasted Carrot Recipe
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
Slow-cooking and a warm spice mix makes these root vegetables into 24-carrot gold.
Prep Time
0
minutes
Cook Time
2
hours
Servings
6
servings
Total time: 2 hours
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
- 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).
- 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