Roasted Moroccan Carrots And Orange Salad

2 pounds carrots (2-3 bunches)
1 orange, juiced with peel reserved
1 tbsp coconut oil or olive oil

Dressing:
2 tablespoons fresh orange juice
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon cinnamon
2 tablespoons chopped fresh parsley, cilantro, or mint
pinch of cayenne pepper
sea salt to taste

1. Preheat the oven to 375 degrees.
2. Cut the carrots on the diagonal into 1/4 inch thick slices and mix in a bowl with the juice of half an orange and the coconut or olive oil. Reserve the remainder juice for the dressing (about 2 tablespoons). Cut the orange peel into thin slices and mix with carrots.
3. Pour the carrots and orange peel mixture into a roasting pan and roast for 45 minutes.
4. Whisk the reserved orange juice, olive oil, and remaining ingredients.
5. Toss the dressing with the roasted carrots and orange peel.