These carrots are a sweet and spicy treat you wont be able to resist. I just ate the whole bunch of carrots after testing this recipe! This works best with medium-sized carrots that are fairly uniform in size. If the carrots are very large, slice in half lengthwise. You can even deglaze the pan after, using a little broth and white wine to make a delicate sauce for roast white fish or grilled tofu.

Ingredients: Pre-heat oven to 425*

1 bunch Carrots
1 inch piece of Ginger, peeled
1 Tbsp Olive Oil
1 Tbsp Maple Syrup
1 Tbsp water
1/8 tsp each Salt, Pepper, Cayenne & Cumin
1 Tbsp fresh Cilantro Leaves

Trim carrot tops to 3/4 inch. Rinse and scrub carrots very well with a paper towel or peel. Place carrots in a baking dish in 1 layer. Grate ginger into a bowl, add olive oil, maple syrup, water and spices and whisk. Pour over carrots and toss to coat.

Place in oven for 20 minutes, remove and sprinkle with cilantro leaves. Turn carrots using tongs, careful not to break them. Add a spoonful of water if carrots look very dry. Roast approximately 10 minutes more until carrots are soft and wrinkly on the outside but still a bit firm in the middle. Enjoy!