Chef April’s Moroccan Roasted Carrots Recipe

Part of Chef April’s series of what to do with holiday leftovers, here is a way to salvage those carrots and turn them into a prize-winning dish!

Moroccan Roasted Carrots by Chef April Agee

Ingredients

2 pounds of heirloom carrots, peeled and cut in half lengthwise

4 tbsp of olive oil

3 tbsp of real maple syrup or brown sugar

2 tbsp Aleppo Chili Pepper

½ tsp of ground cumin

¼ tsp of ground cinnamon

Salt and pepper to your desired taste 

1 orange zested and juiced.

Instructions

Preheat oven to 425 F

Scrub or peel the carrots then cut them in half lengthwise

In a small bowl, mix oil, maple syrup/brown sugar, salt and pepper. The maple syrup/brown sugar will help the carrots caramelize. Toss this with the carrots and spread out in a single layer on a layer of parchment paper.

Roast for 20 to 25 minutes, stirring the carrots halfway through. Carrots should be tender and slightly caramelized.

Whisk the orange juice/zest, Aleppo chili pepper, cumin, and cinnamon. Toss with the roasted carrots and garnish with fresh cilantro.