Olive-Oil-Braised Carrots with Warm Spices

By Muzungu

Ingredients

• 1-1/2 lb. carrots (about 10 small), peeled and halved lengthwise (if large, quartered lengthwise)
• 3 medium cloves garlic, sliced
• 1/2 cup lower-salt chicken or vegetable broth
• 1/4 cup extra-virgin olive oil
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• Pinch of ground cayenne
• Kosher salt

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 375°F.
Fit the carrots in a snug single layer in a shallow 9x13-inch baking dish. Nestle the garlic slices among the carrots.
In a small bowl, whisk the broth, olive oil, cinnamon, nutmeg, cayenne, and 1/2 tsp. salt and drizzle over the carrots. Cover the baking dish tightly with aluminum foil.
Braise the carrots in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the spices on top have toasted and are mahogany-brown and the carrots look a little shiny, about 15 minutes more. Serve warm or at room temperature.