Oven Roasted Carrots with Sumac

Ingredients

• 2 pounds large carrots
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon garlic powder
• 2 teaspoons sumac ((optional))
• Kosher salt
• Black pepper
• Zest of 1 lemon, (for garnish (optional))
• 2 tablespoons finely chopped parsley, (for garnish (optional))

Steps

1. 1

   Get ready. Position a rack in the center of your oven and heat to 425°F.

2. 2

   Prep the carrots. Trim off the stems, peel, then slice into 2-inch pieces on the diagonal (this gives you a larger surface for charring). Add to a large mixing bowl and toss with the olive oil, garlic powder, half of the sumac (if using), and a big pinch of salt and pepper (about 1/2 to 3/4 teaspoon each).

3. 3

   Soften the carrots. Spread the carrots on a large sheet pan in one single layer so that each carrot slice is touching the surface of the pan. Cover the pan tightly the pan with foil, tenting so it does not touch the carrots. Roast, covered on the center rack until the carrots are just tender, about 20 minutes.

4. 4

   Char the carrots. Carefully uncover the pan, toss the carrots, and return to the oven. Roast, uncovered, until the carrots are nicely charred, about 20 to 25 minutes.

5. 5

   Finish and serve. As soon as you remove the carrots from the heat, sprinkle on the remaining 1 teaspoon of sumac and give everything a good toss in the pan. Transfer the carrots to a serving plate and garnish with the lemon zest and fresh parsley.