Spicy Roasted Carrots with Cilantro

Spicy Roasted Carrots with Cilantro are a sweet and spicy fall dish. These beautiful carrots are both oil-free and sugar-free.

Author:

Elizabeth | The Plant-Based Catholic

Serves:

4

Prep:

15

minutes

Cook:

42

minutes

TOtal:

57

minutes

Ingredients

  • 2 Tablespoons Date Syrup
  • 1 Tablespoon Vegetable Broth
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 1/2 Pounds Carrots, peeled
  • 1/4 Cup Chopped Fresh Cilantro
  • 2 Tablespoons Orange Juice
  • 1/4-1/2 Teaspoon Ground Dried Aleppo Pepper
  • 1/4 Teaspoon Cumin
  • 1/8 Teaspoon Cinnamon

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
  2. Whisk date syrup, vegetable broth, salt, and pepper in a large bowl.
  3. Cut carrots into 4-inch sticks. Add carrots to the date syrup mixture and toss to coat. Transfer to the baking sheet and spread into a single layer.
  4. Cover the baking sheet with aluminum foil and roast for 12 minutes. Remove the foil and continue to roast until the carrots are browned and tender, around 30 minutes. Stir the carrots halfway through the bake.
  5. Whisk the orange juice, aleppo, cumin, and cinnamon in a large bowl. Add the cooked carrots and cilantro. Toss to combine. Season with additional salt and pepper. Enjoy!