Ingredients

The following ingredients have 5 Servings
  • 3 pounds carrots (cut on the diagonal into 2-inch (5-cm) chunks)
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1/2 to 1 teaspoon freshly ground allspice
  • Salt and freshly ground black pepper
  • 4 large garlic cloves (minced)
  • Peel of 2/3 to 1 whole Preserved Lemon

Instruction

  • Preheat the oven to 450°F (232°C).
  • Bring 6 quarts of salted water to a boil. Add the carrots and cook for about 10 minutes or so, until nearly fork-tender but still have some firmness. Drain thoroughly.
  • On a baking sheet, toss the carrots with enough oil to coat them generously, then toss them with the allspice and salt and pepper to taste. Roast for 20 to 25 minutes, shaking and turning often, until nicely seared and browned here and there.
  • Remove the pan from the oven and while the carrots are still in it, add the garlic and lemon and toss to combine. Add salt and pepper to taste and serve hot or at room temperature.