Spice Roasted Carrots

I don't know why, but lately I've been attracted to cozy foods. I mean, seriously, I find myself drooling over stews and soups in the fall and winter, and popsicles and sorbet recipes in spring and summer. 

Spice Roasted Carrots
You can imagine this spice blend would be great with lots of vegetables but those with natural sweetness like carrots and sweet potatoes are a natural fit.  Try roasting halved onions too, or cauliflower florets.  Depending on the size of your vegetables, watch the roasting time and toss them once during cooking.   

1 large bunch of fresh carrots, tops still attached
2 tbsp fruity extra virgin olive oil
1/2 tsp packed brown sugar 
1/2 tsp baharat spice blend (or more if you like)
1 tsp kosher salt
1/8-1/4 tsp cayenne pepper (add only if your spice blend does not already contain cayenne, check the label)


Preheat oven to 425 degrees Fahrenheit.  


Prepare carrots by chopping off the leafy tops and rinsing them well.  (If you like, peel them, but it is not necessary.)  If the carrots are medium-sized, chop them in half length-wise, but if they are large cut them into length-wise quarters.  If they are really long, cut them in half width-wise as well.  


Next, make the glaze by combining the remaining ingredients in a small bowl and whisking them together well.


On a rimmed baking sheet, spread carrots evenly, then drizzle with the spice glaze.  Using your hands or tongs, toss the carrots on the baking sheet until they are evenly coated with the glaze, then spread them out to roast them in a single layer.  Roast them in a preheated oven for about 7-8 minutes, until they are fragrant and beginning to brown.  Remove them from the oven, turn them over, and then return them to the oven to roast for an additional 7-8 minutes or until they are crispy and a dark caramel color.  Remove from the oven and serve immediately.
Yummy!
(Images and recipe from The Cilantropist)