Roasting Oven Environment
- 3 tablespoons olive oil
- 2 teaspoons ras-el-hanout
- 1 teaspoon curry powder
- 1 1/2 pounds carrots, peeled, cut on a diagonal into 1/8 inch slices
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chicken stock, low sodium
Heat a large sauté pan in the oven for 2 minutes and then add the oil. Add the ras-el-ahnout and curry powder, stir constantly until fragrant, about 1 1/2 to 2 minutes. Add the carrots, salt and pepper and chicken stock, stir to combine.
Push the sauté pan into the cooler side of the oven. Cook, stirring occasionally, for about 20-22 minutes or until most of the broth is evaporated and the carrots are just tender.