Roasted Spiced Carrots

Wellll, I ate Chinese food pretty much all weekend. When we decided to order it for Friday night dinner, I couldn't make up my mind about what to order. So I ordered 3 things, ok 4. Chicken with Broccoli, Sweet and Sour Soup, Steamed Dumplings, and Chicken Lo Mein. All necessities, right? Of course I could only eat like one thing per meal, so the Chinese food consumption continued for the rest of the weekend, including breakfast. Nothing better than lo mein for breakfast. Don't judge me.

Then on Saturday night, at about 2am when I couldn't sleep, I thought to myself.... I want vegetables. I need vegetables. So I got up on Sunday, and made these roasted carrots that I have been obsessed with lately. They take a little bit to cook, but they are so low maintenance to prepare. And when they are done, they are chock full of flavor and caramely goodness. Not bad for a carrot, huh? 

1 large bag carrots, about 10 - 12, peeled
1 - 2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground fennel seeds

Preheat the oven to 375 degrees Farenheit. spread the carrots out on a cookie sheet and drizzle the olive oil over top. Combine the spices (I ground the fennel seeds and cumin seeds myself in our spice/coffee grinder, but you can always use the pre-ground spices). Sprinkle the spice mixture over the carrots and jiggle the pan to coat the carrots in the oil and the spices (or just use your hands to coat the carrots if you want the olive oil to make your hands all soft and conditioned!). 

Roast for about 45 minutes, flipping the carrots once or twice during cooking.