Roasted Carrots with Moroccan Spices, Honey, Feta and Fresh Dill

Roasted carrots are so easy to make. A one sheet pan dish. Just toss all of the ingredients together and roast for 20-30 minutes depending on the size and thickness of your carrots.

Prep Time: 10 minutes

Cooking Time: 20-30 minutes

Serves: 6

Ingredients:

24 whole carrots in assorted colors, Purple, orange, yellow

2-3 Tbs olive oil

3/4 tsp ground cinnamon

3/4 tsp ground powdered ginger

¼ tsp cayenne pepper

¼ tsp cumin

1/2 tsp smoked paprika

3/4 tsp salt

¼ tsp freshly ground pepper

3-4 Tbs honey

Feta cheese

Fresh dill

Directions:

Preheat oven to 425 degrees. Wash and peel your carrots. Line a cookie sheet with parchment paper. Rub the oil evenly over the carrots. Mix all of the spices together in a small bowl. Sprinkle half of the spices over the carrots, turn carrots over, sprinkle the remaining spices over the carrots. You can massage the spices and oil evenly over the carrots with your hands if you wish.

Roast the carrots for 20 minutes. Test with a fork to see if they are tender and done. The smaller carrots may cook faster. So you can remove them if done earlier. You can also take the larger carrots I did not. I do not mind the minor differences in cooking. The carrots may require 5 extra minutes. Cook for 5 check again, then cook another 5 minutes if necessary. Place carrots on your serving platter. Sprinkle with Feta cheese. Drizzle honey over the carrots, top with torn fresh dill. Serve.