Spice-Roasted Carrots

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil.

Place carrots on cutting board and use chef’s knife to trim green tops from carrots, leaving about 1 inch of greens attached. Chop 1 tablespoon carrot tops and set aside for garnish. Discard remaining tops or save for another use. Use vegetable peeler to peel carrots. Transfer carrots to foil-lined baking sheet.

In small bowl, use spoon to stir oil, salt, paprika, pepper, cinnamon, garlic powder, and cayenne (if using) until combined.

Drizzle oil mixture over carrots. Use your hands to toss and rub carrots until evenly coated. Spread carrots into even layer on baking sheet. Wash your hands.

Cover baking sheet tightly with aluminum foil. Place baking sheet in oven and roast for 15 minutes.

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Ask an adult to remove foil (be careful as steam is released). Use tongs to flip carrots.

Use oven mitts to return baking sheet to oven and continue to roast, uncovered, until thick ends of carrots are tender, 10 to 15 minutes.

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let carrots cool for 5 minutes.

Use tongs to transfer carrots to serving platter. Sprinkle with reserved chopped carrot tops. Serve.