Preparation

• Position a rack in the center of the oven and heat the oven to 375°F.
• Fit the carrots in a snug single layer in a shallow 9×13-inch baking dish. Nestle the garlic slices among the carrots.
• In a small bowl, whisk the broth, olive oil, cinnamon, nutmeg, cayenne, and 1/2 tsp. salt and drizzle over the carrots. Cover the baking dish tightly with aluminum foil.
• Braise the carrots in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the spices on top have toasted and are mahogany-brown and the carrots look a little shiny, about 15 minutes more. Serve warm or at room temperature.

Make Ahead Tips

The carrots will keep in the refrigerator for up to 3 days.

Make a side salad:Slice into pieces and toss with a little red wine vinegar and coarsely chopped or torn mint leaves.

Add to rice:Chop and stir into risotto or cooked brown rice or farro.

Whip up a soup:Cut into small pieces and warm in chicken broth with leftover roast chicken. Squeeze in some lime juice and top with fresh cilantro.