Yield: 4

Epoch Times

Lightly spiced carrots. Use rainbow carrots if you can find them, but any will do.

• 1½lb medium carrots with tops
• 2TBS extra-virgin olive oil
• ½tsp salt
• ½tsp paprika
• ¼tsp pepper
• ¼tsp ground cinnamon
• ¼tsp garlic powder pinch cayenne pepper (optional)
• 1TBS chopped fresh carrot tops, cilantro, mint or parsley (optional)

Adjust the oven rack to the middle position and heat oven to 425°F. Line a rimmed baking sheet with aluminum foil.

Trim green tops from carrots, leaving about 1 inch of greens attached; set greens aside and save for garnish or another use. Peel carrots and transfer to a foil-lined rimmed baking sheet.

In a small bowl, combine oil, salt, paprika, pepper, cinnamon, garlic powder, and cayenne (if using). Stir mixture until combined.

Drizzle oil mixture over carrots. Use your hands to toss and rub carrots until evenly coated. Spread carrots into an even layer on the baking sheet. Cover the baking sheet tightly with aluminum foil.

Place the baking sheet in the oven and roast for 15 minutes. Transfer the baking sheet to a cooling rack. Remove foil. Use tongs to flip carrots over.

Return the baking sheet to the oven and continue to roast, uncovered, until the thick ends of the carrots are tender, 10 to 15 minutes. Place the baking sheet on a cooling rack and let carrots cool for 5 minutes.

Transfer carrots to a serving platter. Sprinkle with chopped carrot tops or herbs (if using). Serve.