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Preparation: Preheat oven to 375F.
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Prepare baking sheet or shallow pan by lining with foil and parchment (to avoid heavy scrubbing of pan afterward.)
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Place carrots in medium-large bowl.
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Mix spices into a small bowl, and mix together.
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Place sugar into a medium bowl.
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Break up large clumps of sugar with back of spoon.
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Mix spices and sugar together until well-mixed and few, if any, lumps.
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Mix olive oil into spice/sugar mixture to make a loose paste or slurry.
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Add slurry to carrots and mix/toss until all pieces are well coated.
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Spread carrots onto prepared baking pan.
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Bake at least 30 minutes, until tender and some edges are browning.
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The time will be dependent on the thickness and overall size of carrot pieces.
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Additional notes: When I anticipate being pressed for time, I will follow the recipe up through the point where the spice mixture is tossed with the carrots.
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After that, I will put the bowl (or zip bag or other container) of carrots into the refrigerator for up to a day or so before roasting.
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Allow some extra time for the roasting (just another 5 minutes or so) if you start with cold carrots.
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I have mixed this up in the evening, put it in the refrigerator, come home from work, turned the oven on, and then finished the recipe so it is cooking while I change clothes, set the table, get the rest of dinner ready.
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So, while the cooking time isn't short, it is an easy recipe.
