1bushel small carrotspeeled & cut into batons (8-10 carrots)
3tablespoonsolive oil
3clovesgarlic finely chopped
1teaspoonsea salt
½teaspooncayenne pepper
¼teaspooncinnamon
Instructions
Preheat oven to 425 degrees. Cut off rough carrot ends and peel. Reserve 1 tablespoon of finely chopped carrot leaf tops.
Mix chopped carrot tops with chopped garlic. Split portion in half.
On a large baking sheet, toss carrot sticks with olive oil, half of the chopped garlic and carrot tops, sea salt, cayenne and cinnamon.
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.
Remove carrots from oven and toss remaining chopped garlic and carrot tops over the top. Season with additional sea salt if needed. Serve warm.