Ingredients
1/2 teaspoon ras el hanout
1 teaspoon honey
2 tablespoons extra-virgin olive oil
1 pound large carrots (about 4 total), peeled
1 small red onion (5 ounces)
Kosher salt and freshly ground pepper
Preparation
Preheat oven to 450°F. In a large bowl, whisk together ras el hanout, honey, and oil. Cut carrots in half lengthwise, then again crosswise. (If there are extra-thick pieces, halve them again lengthwise, so all are about the same size.) Cut onion in half through its root, thencut each half lengthwise into thirds, making sure to keep root intact. Toss carrots and onion with oil mixture; season with salt and pepper.
Spread vegetables in an even layer on a rimmed baking sheet, cut-sides down. Roast, undisturbed, until cut sides are golden brown and vegetables are tender, 20 to 22 minutes. Let cool completely, then serve, or refrigerate in an airtight container up to 5 days. (Return to room temperature or gently rewarm before serving.)
