Recipe source.

Ingredients

• 1 medium orange, halved
• 6 large carrots, peeled, trimmed, and cut into 1/2-inch by 1-inch chunks
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon chili powder
• Freshly ground black pepper
• 2 tablespoons coarsely chopped fresh parsley leaves

Steps

1. Arrange a rack in the middle of the oven and heat to 425°F.
2. Cut one of the orange halves into 4 wedges (keep the peel on). Slice the wedges into thin triangles. Place in a medium bowl, add the carrots, olive oil, salt, and chili powder, and toss to combine.
3. Transfer to a large rimmed baking sheet and spread into an even layer. Roast 15 minutes.
4. Flip the carrots, then roast until the carrots are tender and the edges are browned, 20 to 30 minutes more.
5. Transfer to a serving bowl. Squeeze the juice of the reserved orange half over the carrots, add the parsley and pepper, and toss to combine.
6. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.