Caramelized Spicy Carrots

• 1 cup molasses, a thick and dark variety
• 12 cup water
• 14 cup olive oil
• 14 cup butter, melted
• 14 cup ginger, freshly peeled and grated
• 1 teaspoon coriander seed
• 12 teaspoon cardamom pod
• 14 teaspoon nutmeg, fresh ground
• 14 teaspoon cayenne pepper
• 5 lbs medium carrots, with long green stems
• 34 cup pine nuts, toasted
• 14 cup basil leaves, thinly sliced (chiffonade)
• 14 cup mint leaf, thinly sliced (chiffonade)

1. Peel and wash the carrots.
2. Trim the greens down to about 1-2 inches.
3. I like to leave the greens on for color on the serving platter.
4. Lightly toast the coriander and cardamom pods.
5. Grind in your spice grinder.
6. Whisk together first 9 ingredients in a large bowl.
7. Add carrots to mixture and coat well.
8. Place carrots in 375 degree oven and roast until carrots are tender and liquids are reduced to a glaze.
9. If needed during the cooking process add a little water and stir to prevent burning.
10. The roasting process will take about 45-60 minutes.
11. Pull out of the oven and season with some salt and pepper.
12. Transfer carrots to a platter.
13. Sprinkle pine nuts, basil, and mint over carrots to serve.

molasses, water, olive oil, butter, ginger, coriander seed, cardamom pod, nutmeg, cayenne pepper, carrots, pine nuts, basil, mint leaf

Taken from www.food.com/recipe/caramelized-spicy-carrots-392014 (may not work)