Spiced Roast Carrots
Ingredients
2 tbsp.
water
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1 tbsp.
Kowalski's Unsalted Butter, diced
2 cloves
garlic, thinly sliced
1
small jalapeño, seeded and coarsely chopped
1 tsp.
Kowalski's Pure Honey
½ tsp.
chili powder
½ tsp.
ground cumin
¼ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
2 lbs.
small green-top carrots, scrubbed, cut on the diagonal into 2" pieces (including root ends and 1 ½" of tops)
2 tbsp.
coarsely chopped fresh Italian parsley (optional)
Directions
- Preheat oven to 400°.
- In a large mixing bowl, whisk together first 10 ingredients (through black pepper).
- Add carrots; toss to coat.
- Pour mixture onto a large rimmed baking sheet lined with parchment paper; cover with foil.
- Roast in preheated oven until carrots are nearly tender (about 30 min.).
- Remove foil; continue roasting, stirring occasionally, until carrots are dark on the edges (15-18 min. more).
- Sprinkle with parsley, if desired.
