1½ lb carrots (about 10 small), peeled and halved lengthwise (if large, quartered lengthwise)
3 medium cloves garlic, sliced
½ cup low-salt chicken or vegetable broth
¼ tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of ground cayenne
Kosher salt
These were delicious, having a somewhat exotic flavor that's hard to put your finger on.
1) Position a rack in the center of the oven and preheat to 375°.F.
2) Fit the carrots in a snug single layer in a shallow 9x13-inch baking dish. Nestle the garlic slices among the carrots.
3) In a small bowl, whisk the broth, olive oil, cinnamon, nutmeg, cayenne, and ½ tsp salt and drizzle over the carrots. Cover the baking dish with aluminum foil.
4) 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. The carrots will keep in the refrigerator for up to 3 days.
VARIATIONS:
Side Salad: Slice carrots into pieces and toss with a little red wine vinegar and coarsely chopped or torn mint leaves.
Add to rice: Chop and stir into risotto or cooked brown rice or farro.
In Soup: Cut into small pieces and warm in chicken broth with leftover roast chicken. Squeeze in some lime juice and top with fresh cilantro.
Based on Fine Cooking Feb/Mar 2012 recipe.
Recipe provided by: Recipes from Meg and Bob with Family and Friends © 2021
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