Roasted Moroccan Carrots

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.

Servings: servings

Calories: 116kcal

Ingredients

8 ounces orange carrots (about 4 large carrots), trimmed and diced into coins
8 ounces Heritage carrots (multi-colored) (about 4 large carrots), trimmed and diced into coins
2 tablespoons high heat oil
1 garlic clove peeled and minced
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
¼ teaspoon cumin
¼ teaspoon cinnamon
¼ teaspoon salt
pinch of cayenne pepper (optional for some heat)

Instructions

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.

Nutrition