Spiced Moroccan Carrots
(from Bethany’s recipe box)
Serves 4 to 6
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
WHY THIS RECIPE WORKS:
Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the carrots’ sugars and browns the exteriors, ideally leaving the interiors tender and moist. For the best approach to roasting carrots, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.
Source: Cook's Country February/March 2006 (CC and CI collection)
Categories: Moroccan, Vegetables
Ingredients
- 1 1/2 pounds medium carrots, peeled and cut into 2 x 1/2-inch pieces
- 2 tablespoons unsalted butter, melted
- 1 tablespoon dark brown sugar
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons orange juice
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
Directions
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Adjust oven rack to middle position and heat oven to 475°F. Heat rimmed baking sheet in oven for 10 minutes.
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Toss carrots, melted butter, sugar, salt, and pepper in medium bowl until thoroughly combined. Remove pan from oven and place carrots in single layer on hot baking sheet. Roast until carrots are beginning to brown on bottom, about 15 minutes.
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Combine orange juice, cumin, cinnamon, and cayenne pepper in bowl.
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Remove pan from oven, add spice mixture and toss carrots to redistribute, and continue to roast until tender and deep amber in color, about 3 minutes. Serve.