Bastones de zanahoria al horno con ajo y sal marina

Ingredientes

• 1 bushel small carrots (peeled & cut into batons (8-10 carrots))
• 3 tablespoons olive oil
• 3 cloves garlic (finely chopped)
• 1 teaspoon sea salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon

Preparación

1. 1

   Preheat oven to 425 degrees. Cut off rough carrot ends and peel. Reserve 1 tablespoon of finely chopped carrot leaf tops.

2. 2

   Mix chopped carrot tops with chopped garlic. Split portion in half.

3. 3

   On a large baking sheet, toss carrot sticks with olive oil, half of the chopped garlic and carrot tops, sea salt, cayenne and cinnamon.

4. 4

   Arrange carrot sticks in a single layer, rounded side down first. Roast carrots on the top shelf of the oven for 5 minutes. Then flip over to the flat side down and roast for another 5 minutes.

5. 5

   Remove carrots from oven and toss remaining chopped garlic and carrot tops over the top. Season with additional sea salt if needed. Serve warm.