I made these in conjunction with the roasted sweet potatoes with macadamia nuts last year, and again I was making them non-stop for a month bc I was so hooked on them!Serves 6 Spicy, earthy spices combine beautifully with the natural sweetness of baby carrots and honey. Prep time is literally a few minutes for this easy-to-assemble side dish. A perfect complement to roasted turkey, chicken or pork.
Ingredients
2 pounds baby carrots
1 1/2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon olive oil, plus more for drizzling
2 tablespoons lemon juice
1 tablespoon honey
Method
Preheat oven to 400°F. Put carrots, paprika, cumin, salt, ginger, cinnamon, garlic powder, cayenne, black pepper and 1 tablespoon of the oil into a large bowl and toss to coat. Transfer carrots to a large rimmed baking sheet and spread out in a single layer. Roast, tossing halfway through, until just tender, 30 to 40 minutes.
Remove carrots from oven and transfer to a large bowl. Add lemon juice and honey and toss well. Drizzle with a bit more oil, if you like, then serve.
From: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2384
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