Rosemary and Cumin Roasted Carrots​​​

theroastedroot.net
serves 4
Ingredients

• 2 pounds carrots, any colors
• 2 tablespoons olive oil
• 1 tablespoon pure maple syrup
• 2 teaspoons fresh rosemary, finely chopped
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 1 teaspoon kosher salt

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Preparation

1. Preheat oven to 400 degrees F.
2. Wash the carrots and pat them.
3. Slice carrots diagonally (you can peel them first if you’d like. I left the peel on) and place in a large mixing bowl.
4. Add the remaining ingredients to the bowl and using your hands, toss everything together until all of the carrots are coated.
5. Spread the sliced carrots over one large baking sheet (or two small), and roast in the oven for 25 to 30 minutes, or until carrots are golden-brown and softened. Stir the carrots with a spatula once half-way through the roasting process.
6. Serve roasted carrots with your favorite entrée.

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