Oil-Free Spicy Roasted Carrots with Cilantro
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Preheat the oven to 450. Line a baking sheet with aluminum foil. And chop 1 1/2 pounds of carrots.
1
Whisk 2T date syrup, 1T veggie broth, 1/2t salt, and 1/2t pepper in a large bowl.
2
Add the chopped carrots to the bowl and toss to coat.
3
Arrange on the baking sheet. Cover with aluminum foil and bake for 12 minutes.
4
Remove the foil and bake for 25-30 minutes, stirring once, until the carrots are browned.
5
Whisk 2T orange juice, 1/2t ground Aleppo pepper, 1/4t cumin, and 1/8t cinnamon in a large bowl.
6
Toss in the cooked carrots and 1/4C chopped cilantro.
7
Season with additional salt and pepper. Serve and enjoy!
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