From inthekitchenwithkath.com
(Adapted from a recipe by Lynn Rossetto Kasper and Sally Swift in How to Eat Weekends, presented by Leite’s Culinaria)
Serves 4 – 6
3 pounds carrots
2 – 3 tablespoons olive oil
½ - 1 teaspoon whole allspice
Salt and freshly ground black pepper
4 large cloves garlic
1 whole preserved lemon
1. Turn the oven to 450˚ and bring a large pot of water to boil.
2. Peel and cut the carrots on the diagonal into 2-inch chunks.
3. Add about a tablespoon of salt and the carrots to the boiling water. Simmer for about 10 minutes.
4. While the carrots are cooking, grind the allspice. (I used a coffee grinder that is now designated for spices.)
5. Drain the carrots, and put them back in the hot pan over the burner for a few seconds to dry them.
6. On a rimmed baking sheet, toss the carrots with the olive oil, and allspice. Sprinkle with salt and pepper.
7. Roast for about 20 – 25 minutes, stirring occasionally.
8. While the carrots are roasting, mince the garlic.
9. Cut the preserved lemon. Remove the pulp and discard. Rinse the peel, and then chop it into small pieces.
10. When the carrots are done, and starting to get a bit browned, remove the pan from the oven.
11. Toss the carrots in the pan with the garlic and preserved lemon.
12. Season to taste with salt and pepper and serve hot, or at room temperature.