Moroccan Spiced Roast Carrots

Ingredients:

Dressing

2 tablespoons maple syrup

2 tablespoons fresh orange juice

2 tablespoons white wine vinegar

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

Read more at http://www.foodnetwork.ca/recipe/moroccan-spiced-roast-carrots/11417/#bjAOQAezbcWZHXUk.99Dressing

2 tablespoons maple syrup
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin

 Dressing

2 tablespoons maple syrup
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin



Carrots

24 bunch carrots (3/4 to 1-inch diameter)
2 tablespoons olive oil
½ teaspoon paprika
generous pinch black pepper
chopped parsley for garnish


Dressing
Combine ingredients and set aside.

Carrots
Preheat oven to 400 F.
Wash and trim unpeeled carrots leaving 1/2-inch green tops attached for fancier presentation, if desired.
Toss with 2 tbsp olive oil, paprika and black pepper. Spread carrots in single layer in glass or ceramic baking dishes or parchment-lined baking sheets.
Roast 30 minutes, until carrots are tender when pierced with knife.
Remove carrots from oven, transfer to serving platter. Drizzle with dressing. Sprinkle with chopped parsley. Serve hot.