Prep Time
15 min
Cook Time
30 min
Yields
4 servings
Look for bunch carrots 3/4- to 1-inch diameter that will roast to perfect sweetness in half an hour.
Courtesy of Jennifer Low.
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ingredients
Dressing
2
Tbsp maple syrup
2
Tbsp fresh orange juice
2
Tbsp white wine vinegar
2
Tbsp olive oil
1
tsp chili powder
1
tsp cumin
Carrots
24
bunch carrots (¾ to 1-inch diameter)
2
Tbsp olive oil
½
tsp paprika
generous pinch black pepper
chopped parsley for garnish
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directions
Step 1
Combine ingredients and set aside.
Step 2
Preheat oven to 400 F.
Step 3
Wash and trim unpeeled carrots leaving 1/2-inch green tops attached for fancier presentation, if desired.
Step 4
Toss with 2 tbsp olive oil, paprika and black pepper. Spread carrots in single layer in glass or ceramic baking dishes or parchment-lined baking sheets.
Step 5
Roast 30 minutes, until carrots are tender when pierced with knife.
Step 6
Remove carrots from oven, transfer to serving platter. Drizzle with dressing. Sprinkle with chopped parsley. Serve hot.