Ingredients
- 6 medium-size carrots (about 1 pound), peeled and sliced lengthwise into 3- to 4-inch sticks
- ¼ teaspoon cumin seeds
- ¼ teaspoon coriander, ground
- ¼ teaspoon cinnamon, ground
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 teaspoons lemon juice
Instructions
Preheat oven to 425°.
Place the carrots, cumin seeds, coriander, cinnamon, salt, olive oil and maple syrup on a large baking sheet covered with parchment paper. Toss all ingredients together until the carrots are evenly coated.
Place the pan in the oven and bake for 25–30 minutes, stirring once or twice, until the carrots are tender and caramelized. Remove from the oven and toss with the lemon juice and cool.
Serve with the spinach salad*.
*For related recipes: Maple Syrup Brunch for Six
