Cumin-Roasted Carrots

By mdancause

Ingredients

• 1 pound fresh carrots (about 10)
• 1/2 tablespoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons coconut oil
• 1/2 fresh lemon (optional)
• a few leaves of fresh parsley and mint, minced, for garnish (optional)

Details

Servings 2
Adapted from theclothesmakethegirl.com

Preparation

Step 1

1. Preheat the oven to 400 F. Cover a large baking sheet with parchment paper.

2. Wash and peel the carrots, then cut them lengthwise into thin strips, about 1/4-inch wide. Toss them into a large bowl.

3. With a fork, mix the cumin, cinnamon, salt, and pepper in a small microwave-safe bowl. Add the coconut oil and microwave until melted, about 15-20 seconds.

4. Pour the seasoned coconut oil over the carrots and toss with two wooden spoons until the carrots are evenly coated. Sing a verse of your favorite song so you don’t skimp on tossing time. Do a taste test and adjust the seasonings.

5. Spread the carrots in a single layer on the baking sheet and roast for 15-20 minutes, until tender and slightly browned. Remove from the oven and squeeze the fresh lemon juice over the top. Sprinkle with the chopped herbs.