- 2 pounds medium carrots, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- Dash ground cloves
- Dash cayenne pepper
Preheat the oven to 400°F. In a large bowl, toss the carrots with the olive oil until evenly coated. In a small bowl, combine the salt, coriander, cumin, black pepper, chili powder, paprika, ginger, cinnamon, cloves, and cayenne pepper. Sprinkle the seasoning mixture over the carrots and toss well to coat evenly. Arrange the carrots in a single layer on a lightly greased 15 x 10 x 1-inch baking pan. Roast for 25–30 minutes, stirring occasionally, until the carrots are lightly browned and crisp-tender. Serve warm.
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