SPICED ROAST CARROTS

As spring approaches, that large bag of carrots in the fridge starts to take on a life of its own.  Following that great chef, and now wonderfully practical home cook, Jacques Pèpin—let nothing go to waste!  Wash the carrots well, lop off those extra parts, and you’ll have the beginnings of this zesty side dish.  The spices from the cuisine of the Indian sub-continent are aromatic, colorful and full of flavor. The spice mix, use your favorites to taste, is rubbed into julienned carrots for an exotic side dish.

• 1-2 tblsp olive oil
• 1 ½ to 2 lbs of carrots
• pink salt or sea salt
• Black pepper
• 1 tsp sugar
• Cayenne pepper
• Cumin
• Coriander
• Cardamom
• Cinnamon
• Cloves
• Nutmeg

Clean up and peel the carrots then cut them into julienne strips.  Line a baking sheet with foil.  Mix the spices in a small dish.  Put carrots in pan, drizzle with olive oil and mix well to coat.  Sprinkle spices over carrots—use your hands to rub the spices into the carrots.  Roast in 400’ oven for 4-6 minutes, until barely fork tender.

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