Recipe from The Complete Mediterranean Cookbook.
A simple recipe for sweet and spicy roasted carrots, served as a side dish or over lentils (The Grain Family) with a drizzle of yoghurt (Elgaar Farm).
1½ lbs whole carrots, peeled (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Seven Springs Farm, Steve’s Vegies)
2 tablespoons olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives)
1 tablespoon brown sugar
½ teaspoon salt (Tasman Sea Salt)
½ teaspoon pepper
2 tablespoons fresh orange juice
½ teaspoons Aleppo chilli pepper (or chilli flakes)
¼ teaspoon cumin
⅛ teaspoon cinnamon
¼ cup chopped coriander (or Italian parsley) (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies, Tamar Valley Hydroponics)
Preheat oven to 450F (232C).
Peel the carrots, then cut into 3-4 inch pieces. Cut in half length wise, and quarter the thicker pieces so all are relatively the same thickness (no bigger than ½ inch thick).
In a small bowl mix oil, sugar, salt and pepper. The brown sugar will help the carrots caramelize. Toss this with the carrots and spread out in a single layer on a foil lined sheet pan. Cover with foil and place in the hot oven for 12 minutes. Uncover and continue roasting 16-22 minutes, stirring once halfway through.
Whisk the orange juice, aleppo chilli pepper, cumin and cinnamon.
Toss with dressing with the roasted carrots and garnish with fresh coriander or parsley.
Notes: To serve over Simple Seasoned Lentils – Cook 1 cup lentils with 3 cups water, 1 teaspoon granulated garlic, 1 teaspoon salt, 1 teaspoon coriander (or cumin). Bring to a boil. Cover, simmer on low until tender, 25-35 minutes (depending on lentil size). When tender, uncover, if need be, reduce liquid by turning heat up, then drizzle with a tablespoon of olive oil and a squeeze of lemon. Serve carrots over a bed of lentils, drizzle with plain yogurt and fresh herbs.