- 1 bunch (about 3/4-1 lb) rainbow carrots, sliced into 1/2" pieces on the oblique
- Salt and freshly ground pepper
- 3 Tbsp butter
- 4 oz pancetta, cut into small pieces
- 2 Tbsp brown sugar
- 1 tsp ground cumin
- Freshly ground black pepper
Preheat oven to 400°.
In a rectangular baking dish or rimmed baking sheet lined with parchment paper, add carrots and season with salt and pepper. Dot pats of butter over carrots. Sprinkle pancetta, brown sugar, and cumin over carrots.
Roast in oven, stirring occasionally, until carrots are tender and pancetta is crispy, about 20 minutes. Sprinkle with black pepper before serving.