You can also add some balsamic vinegar to the brisket (see the comments). Yum!Updated on 12/21/2012: I now roast the carrots for much longer, and they're must softer and packed with flavor. The heritage carrots (mulit-colored) roast for 40 minutes, and the orange carrots roast for 1 hour. It mostly depends on the thickness of the carrots, and you can also slice them down the middle to speed up the roasting time.
8ouncesorange carrots (about 4 large carrots), trimmed and diced into coins
8ouncesHeritage carrots (multi-colored) (about 4 large carrots), trimmed and diced into coins
2tablespoons high heat oil
1garlic clovepeeled and minced
1teaspoonhoneyor maple syrup
pinch of cayenne pepper (optional for some heat)
Preheat your oven to 400°F/200°C.
Combine all the ingredients in a bowl and blend well.
Spread the orange carrots out on parchment paper (or other non-stick surface), and then on top of a baking sheet. Spread the Heritage carrots out on another piece of parchmont paper on top of a baking sheet.
Bake the orange carrots for 1 hour or until carrots are tender. Bake the Heritage carrots for 40 minutes, or until tender.