- 2 pounds carrots, peeled and cut into 1/2-inch rounds
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1 teaspoon aleppo pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- salt and pepper, to taste
Preheat the oven to 350º F.
Toss the carrots with the olive oil, orange juice, aleppo pepper, cumin, coriander and salt and pepper. Transfer to a baking sheet and roast the carrots until tender, about 30 to 35 minutes.
Puree the carrots in the food processor or mash with a potato masher. Garnish with a little olive oil and more aleppo pepper.