In this dish, a tiny bit of nutmeg and cinnamon and a few sliced garlic cloves complement the sweetness of the carrots. For a meatless meal, serve these carrots along with basmati rice and spiced chickpeas.
Position a rack in the center of the oven and heat the oven to 375°F.
Fit the carrots in a snug single layer in a shallow 9x13-inch baking dish. Nestle the garlic slices among the carrots.
In a small bowl, whisk the broth, olive oil, cinnamon, nutmeg, cayenne, and 1/2 tsp. salt and drizzle over the carrots. Cover the baking dish tightly with aluminum foil.
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.
Make Ahead Tips
The carrots will keep in the refrigerator for up to 3 days.
Make a side salad: Slice 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.
Whip up a soup:
Cut into small pieces and warm in chicken broth with leftover roast
chicken. Squeeze in some lime juice and top with fresh cilantro.
nutrition information (per serving):
14, Fat Calories
120, Saturated Fat
2, Monounsaturated Fat
16, Polyunsaturated Fat
Photo: Scott Phillips