ras-el-hanout roasted carrots

When I first met my husband, we were young university students, he lived in a co-op house with nine other people who would become our close friends into adulthood, and he had a kitchen. This was a big deal. I lived in one room with two other girls and we didn't have a clean space to cook. Okay, truth time - I lived in a frat house for 8 horrible weeks so I was able to stay in Toronto for the Summer with my new boyfriend. It was revolting but ultimately worth it. My husband wanted to be fancy and made me a three course meal for a date one night in his co-op kitchen. We hadn't been dating long enough for him to know my annoyingly specific tastes of that era. He proudly presented his first course, a carrot soup - I was too smitten to tell him I despised cooked carrots. The next course, stuffed peppers was happily eaten. He disappeared to the kitchen to complete the dessert course, a giant white chocolate parfait topped with a british flake chocolate bar- and again, I was too smitten to tell him I found white chocolate revolting. Such a sweet gesture. Later in our relationship I revealed my true feelings and we never had a cooked carrot in our house again. Until last week when a bunch of carrots from our CSA begged to be roasted into sweet submission. With a bit of ras-el-hanout, a zingy moroccan spice blend and some olive oil, these carrots were surprisingly delicious.

ras-el-hanout roasted carrots

1 bunch carrots, tops removed
4 tbsp olive oil
1 tsp kosher salt
1 tbsp ras-el-hanout

Preheat oven to 425F.

Toss carrots with olive oil, kosher salt and ras-el-hanout.

Roast for about 20 minutes, until carrots are caramelized and soft in the centre.