Brown Sugar and Spice Roasted Carrots
Active Time: 10 minutes | Total Time: 40 minutes | Serves Serves 4 to 6 | Vegan
- 1½ pounds thin carrots
- 2 tablespoons extra virgin olive oil
- 2 tablespoons packed dark brown sugar
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- 1 tablespoon chopped fresh dill
Heat the oven (with the oven rack in the middle) to 425°F.
Peel the carrots. If they are longer than 7 inches, cut them in half crosswise. If they are thicker than ¾ inch, cut them in half lengthwise. Otherwise, leave them whole.
Put the carrots on a rimmed sheet pan. Drizzle with the oil and, using your hands, toss them together to coat.
In a small bowl, stir together the brown sugar, paprika, cumin, salt, black pepper, and cayenne. Sprinkle over the carrots and toss again. Spread in a single layer and roast for 25 to 30 minutes, shaking the pan half-way through, until the carrots are tender. They will be candied and a little burnt in spots.
Sprinkle with dill and serve.
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