Roasted Carrots with Ras El Hanout and Ginger
Ingredients
Scale
- 1 pound rainbow carrots
- 1⁄2 teaspoon salt
- cracked fresh pepper to taste
- 1 teaspoon Ras El Hanout*
- 3⁄4 teaspoon fresh ginger, grated
- 2 tablespoons maple syrup
- 2 tablespoons honey
Instructions
- If using farm fresh carrots, scrub them of any stubborn dirt, pat dry. If using bagged baby carrots, rinse and pat dry.
- Preheat oven to 375 degrees F. and line baking sheet with foil.
- In a large bowl, toss carrots with seasonings, maple syrup and honey.
- Place carrots in single layer on lined cookie sheet and roast for 15 minutes. Toss with tongs and roast another 15 minutes or until they yield to fork poke and are golden around the edges.
- Place on a brightly colored plate and enjoy nature’s candy.
Notes
- *North African spice mix that varies but most often includes cumin, cinnamon, nutmeg, allspice, coriander and cloves