Orange Lassi-Inspired Carrots

• 1 pound carrots, trimmed, peeled and cut into 1/2" rounds
• 1 cup coconut milk
• 1/2 cup unsweetened almond milk
• zest of 1 orange
• 3/4 teaspoon cinnamon
• 3/4 teaspoon cardamom
• 1/2 teaspoon salt
• 4 tablespoons slivered almonds
• 11/2 tablespoons fresh orange juice
• 1 tablespoon thinly sliced scallions
• salt to season

1. Preheat the oven to 350.rnPlace the chopped carrots in an oven-proof pan with a lid.rnIn a large measuring cup or medium mixing bowl, whisk together the coconut milk, almond milk, orange zest, cinnamon, cardamom and salt. Pour over the carrots, put the lid on the pan and place in the oven. Cook for 30 minutes, stirring/basting once or twice.
2. Meanwhile, in a small skillet set over medium-high heat, toast the almonds. When becoming fragrant, add the orange juice, scallion rings and some salt. Cook until the juice has evaporated and remove the skillet from heat.
3. When the carrots are fork-tender, strain them (reserving sauce) and put into a serving bowl. Drizzle with a few tablespoons of your reserved sauce and top with the orangey almonds.rnServe warm, room temp or even chilled. Serve with remaining sauce on the side should anyone want more.

carrots, coconut milk, unsweetened almond milk, cinnamon, cardamom, salt, almonds, orange juice, scallions, salt

Taken from food52.com/recipes/18280-orange-lassi-inspired-carrots (may not work)