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This is a modification of a recipe in a book on Morocco.
Photo by Nancy Mullis of SheCooksHeCleans.
4 to 6
Preheat oven to 450 degrees. If using regular carrots, cut them into thick slices. Toss in a bowl with oil and seasonings. Arrange in single layer in large roasting pan. Roast carrots, turning often, until browned and tender, approximately 30 minutes.
These are good hot, cold or inbetween. The original Moroccan recipe said to serve at room temperature.
For vegan roasted carrots, be sure to use vegan sugar or sweetener.
This recipe was provided by Marilyn Welsh from Evanston.