Week 15 - Ras el Hanout Roasted Carrots

 Ras el Hanout Roasted Carrots
By Chef Liz Arraj

Serves 4

6 carrots, peeled and sliced
1 green bell pepper
2 tsp. Ras el Hanout (Moroccan spice blend)
2 tsp. salt
3 TBSP. olive oil
 
1. Slice your carrots. In bowl, toss with olive oil, spice and salt.
2. Bake in oven at 400 for 35 minutes or until soft enough to stab with a fork.
 

Tasty Tip
Thanks to Chef Ramsey and youTube, I learned this fun way to cut bell peppers. Put your bell pepper stem down on your board and using the curve of the pepper, cut from top to bottom so you have thick strips. When you are done the core, seeds and top are still all attached and can be disposed of easily. Then take the thick strips and dice them to your preferred size.