Beautiful roasted carrots drizzled with olive oil, a sprinkle of salt, pepper, and cinnamon then finished with a spicy marmalade glaze. Spicy, tangy, sweet, with delicious bits of char.
Course Side Dish
Keyword marmalade roasted carrots
Prep Time 5minutes
Cook Time 20minutes
Author Ian Wickman
Ingredients
Cinnamon Roasted Carrots
1bunchcarrots(The thinner the better)
2tspolive oil
1/4tspcinnamon
1pinchsalt
1pinchpepper
Spicy Marmalade Finish
1tbspmarmalade
1/2tspred pepper flakes
Instructions
Cinnamon Roasted Carrots
Preheat the oven to 400 degrees F.
Rinse the carrots and tops (can leave on or take off, the tops develop a nice crunch and nutty flavor). If they are thicker carrots slice in half or quarters lengthwise to make them work better. Pat the carrots dry.
On a parchment/silicone lined baking tray spread the carrots into a single layer and drizzle with olive oil. Toss to coat evenly.
Season with salt and pepper to taste and cinnamon. Toss to coat evenly.
Roast carrots for about 15 minutes or so until almost done, mostly tender with a little bit of crisp.
Spicy Marmalade Finish
In a small bowl mix marmalade, red pepper flakes and a tiny bit of water to make loose enough to brush on but not too runny.
Remove carrots from oven, brush thoroughly with the spicy marmalade glaze and return to oven. Cook for another 2 - 3 minutes until finished and remove from oven.
Sprinkle with more red pepper flakes if you desire and serve!