Ras El Hanout Rainbow Carrots

Photo Oct 08, 1 02 38 PM.jpg

Roasted carrots have become an autumnal standard. And while we're always looking for ways to change up the roasted root vegetable, one thing remains: a healthy dose of warm spice will always work wonders this time of year. In this dish, we use Ras el Hanout, a Moroccan spice blend that adds a complex and earthy flavor. 


Ras el Hanout Rainbow Carrots 


¼ C Jansal Valley® Vermont Maple Syrup

2 T Brown Sugar

2 T Jansal Valley® Ras el Hanout

½ t Cinnamon

1 T Fresh Thyme / chopped

1 lb Rainbow Carrots / peeled / large diced

Salt and Pepper / to taste



For a lighter, crispier carrot, preheat oven to 325°F. For a more well done, softer carrot, preheat to 350°F.

In a small pot, heat maple syrup and sugar until sugar is just dissolved. Add ras el hanout, cinnamon, and thyme. Continue to cook over medium heat until aromatic.

Place carrots on a greased sheet tray. Pour seasoned syrup mixture over the carrots and toss to coat evenly. Roast for 25 minutes, or until desired consistency is reached. Serve warm and enjoy!