(I'm still working out the kinks of this new blog, so please bear with me as my posts might keep changing their format!)
Roasted vegetables help me get through winter months when its cold and dark outside (I know, I can't complain too much since I live in California where our winters are pretty mild). There is something about the natural caramelization that is comforting and accepting to the same flavors I enjoy on the grill. Carrots especially are a great addition to any meal since they appeal to savory and sweet lovers alike. This recipe is also incredibly easy and once you throw everything in the oven you are pretty much free to cook the rest of your dinner.
While I made this to accompany Moroccan-style braised chicken with lemon and date sauce, it's completely vegan and I think would go really well alongside a rich vegetable curry and jasmine rice. The original recipe I adapted mine from calls for cumin (which can be little boring all on its own!), but I really love the way sumac and aleppo add a subtle smokey aroma and tangy flavor to compliment the sweetness of the carrots. To increase the heat, add a bit of cayenne or marash pepper.
Caramelized Oven-Roasted Carrots with Syrian Grill Spices
Serves 4
2 lbs of carrots (10-12 medium to large), peeled, cut diagonally into 1/2 inch thick slices2 Tb extra-virgin olive oil
2-3 tsp Siren Spices' Syrian Grill blend
1 tsp course sea salt (or to taste)
1/4 tsp cayenne or marash pepper (optional)
1. Preheat oven to 400°F
2. Combine carrots, oil, spices, and salt in a large bowl
3. Spread in a single layer on a nonstick baking sheet
4. Roast carrots until tender and lightly caramelized, turning over once, approx. 35-45 minutes.
2. Combine carrots, oil, spices, and salt in a large bowl
3. Spread in a single layer on a nonstick baking sheet
4. Roast carrots until tender and lightly caramelized, turning over once, approx. 35-45 minutes.
