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Brown Sugar and Spice Roasted Carrots

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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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