1 pound Carrots, peeled and ends removed, about 8 medium
1 Tablespoon blended oil
1 – 2 teaspoons Berber Curry powder
½ teaspoon salt
2 Tablespoons Eli Mason’s Mint Julep syrup
¼ Cup loosely packed sliced fresh mint
Line a baking sheet with parchment paper and lightly grease. Cut carrots in half if they are larger than ¾ inch in diameter and leave carrots ½ inch thin whole- make the pieces as similar as possible in length and width so that they cook evenly together. Lay carrots on the sheet and drizzle with oil, then dust with spice & salt and toss lightly to evenly coat. Place on the bottom rack of oven and roast for 15 minutes. Turn carrots individually to evenly brown and roast for a further 5 – 10 minutes, depending on how hot your oven is- look for deeply browned edges (where all the flavor is) not crispy & black! Arrange 4 carrots onto a serving platter, sprinkle with a little fresh mint, then stack 4 more carrots crosswise and repeat with remaining carrot and mint. Drizzle with Mint Julep syrup and serve hot, cold or room temperature.