Roasted Carrots with Chermoula Sauce

Name: Roasted Carrots with Chermoula Sauce
Yield: Serves 4 to 6
Ingredients: 1 1/2 pounds, carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces (see illustrations in Cutting Carrots for Roasting); 3 tablespoons, extra virgin olive oil; , Table salt and ground black pepper; 1 , medium garlic clove, minced or pressed through garlic press (about 1 teaspoon); 1/2 teaspoon, sweet paprika; 1/4 teaspoon, ground cumin; pinch, cayenne pepper; 1 tablespoon, chopped fresh cilantro leaves; 2 teaspoons, juice from 1 lemon

Side Dishes
Vegetables

Appears in Cook's Illustrated November/December 2010

Roasting carrots draws out their natural sugars and intensifies their flavor—if you can prevent them from shriveling up like used matches.

SERVES 4 to 6

TIME 1½ hours

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