This recipe roasts carrots with orange slices — including the peel — plus non-sweet spices. This results in caramelized carrots that are tangy with a slight citrus bitterness. You can remove the orange slices after cooking or leave them in for extra flavor and texture contrast.
Heat the oven to 425.
Cut 1 navel orange in half, then cut one half in quarters. Thinly slice the quarters into triangles. Juice the unused half and reserve for the end of the recipe.
Wash 6 carrots, then cut into 1/2″ slices on the diagonal. Slices should be 1-2″ long.
Toss the carrots in a bowl with the oranges, 2 T. olive oil, 3/4 t. salt, 1/2 t. chili powder, and black or white pepper to taste.
Arrange in a single layer on a baking sheet and roast until nicely browned on one side, about 15 minutes. Flip the carrots and continue roasting until they are browned, 20-30 minutes more. When the pan is still very hot, sprinkle with the juice from the 2nd half of the orange and stir to coat.