Organic carrots sliced and roasted in ghee with honey, cumin, and ras el hanout. A warm, aromatic, sweet counterpoint to the lamb and mac & cheese.
Ingredients
1 1/2 lb large organic carrots
2 tbsp ghee or grass-fed butter
1 tbsp raw honey
1/2 tsp ground cumin
3/4 tsp ras el hanout
3/4 tsp sea salt (click here for discount)
1/4 tsp black pepper
Steps
- 1. Peel 1 1/2 lb large organic carrots and slice on a bias about 1/4 inch thick. Keep slices uniform so they cook evenly.
- 2. Melt 2 tbsp ghee or grass-fed butter and whisk together with 1 tbsp raw honey, 1/2 tsp ground cumin, 3/4 tsp ras el hanout, 3/4 tsp sea salt, and 1/4 tsp black pepper.
- 3. Toss the carrot slices with the glaze until evenly coated. Spread in a single layer on a parchment-lined sheet pan. Don’t crowd them — use two pans if needed.
- 4. Roast at 400°F for 25 minutes, flipping once at the 12-minute mark. True measure of doneness: edges are caramelized and dark golden, centers tender when pierced with a knife but not mushy.
- 5. Pull from the oven and hit with a pinch of flaky salt. Serve warm.
Notes
Goes in the oven at the same time as the mac and cheese at 400°F. The carrots need about 25 minutes — 5 minutes longer than the mac, so they stay in after you pull the mac out. True measure of doneness: edges are caramelized and dark golden, centers yield easily when pierced with a knife but aren’t mushy. The ras el hanout adds warmth and complexity (cinnamon, coriander, cardamom notes) that pairs beautifully with lamb. Between the cumin and ras el hanout, you get a subtle North African thing going without overpowering the carrot’s natural sweetness.
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