Caramelized Spiced Carrots and Parsnips Caitlin
Adapted from Roots: The Definitive Compendium with more than 225 Recipes by Diane Morgan
¼ tsp peppercorns
¼ tsp coriander seeds
¼ tsp cumin seeds
¼ tsp anise seeds
2lb carrots and parsnips peeled and cut into diagonal slices, about ½ inch thick or a little thicker
1 tb olive oil (I omitted this when I made it)
1 tsp kosher salt
¼ tsp ground Aleppo Chile
3 tsp freshly grated orange zest. I zested about half of a large orange.
1/3 cup fresh orange juice (I dissolved a pinch of saffron in the OJ to add a little extra flavour)
Preheat oven to 400 degrees F
Place a cast iron or heavy frying pan over high heat, toast the spices in the pan, stirring constantly until fragrant and lightly browned, about 2-3 minutes. Transfer to a plate to cool and then grind to a fine powder in a mortar and pestle or spice grinder. Alternatively, if you are using preground spices, skip this step!
Line a large roasting pan or rimmed cookie sheet with aluminum foil.
Place the cut carrots and parsnips in a large bowl and toss with oil, ground spices, salt, Aleppo Chile, orange juice, and zest until well coated. Transfer carrots and all juices from the bowl to the roasting pan and cover tightly with a piece of aluminum foil. Roast, stirring once, or shaking the pan in the oven to move vegetable around, until carrots are crisp-tender when pierced with a fork, about 30 minutes.
Take out of the oven and add honey, toss to coat. Increase the heat to 425 degrees F and continue roasting, uncovered until carrots are tender and dark brown around the edges, about 25 minutes. Serve immediately or let cool and serve when warm, or barely warm or at room temperature.