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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
I’ve always thought of baby carrots as a healthy way to nosh on the go, but in this recipe, I use them to make a roasted carrot side dish without all that peeling and chopping! This sweet and (slightly) spicy variety is totally addictive!
2 (16-ounce/450-gram) bags fresh baby carrots
1/4 cup orange juice
3 tablespoons oil
2 tablespoons Gefen Maple Syrup
2 cubes Gefen Frozen Ginger
1 teaspoon kosher salt
1/2 teaspoon Pereg Cumin
pinch cayenne pepper
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Halve the carrots horizontally and arrange them on the tray. Set aside.
In a small bowl, whisk together remaining ingredients until combined. Pour over carrots and toss until evenly coated.
Bake for about 45 minutes, stirring halfway through, until the bottoms are starting to brown. Serve immediately or at room temperature.
Photography and Styling by Miriam Pascal Cohen
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