Naturally sweet, delicious and crunchy, carrots are healthy additions you can make to the vegetable list in your diet. Indeed, these root vegetables come with wholesome health benefiting compounds such as beta-carotenes, vitamin A, minerals and anti-oxidants in ample amounts.
These carrots are tender, not mushy, with lovely brown bits and a hint of cumin that’s complemented with a touch of mint. They make great leftovers for tomorrow’s lunch!
- 1 pound fresh, organic carrots (about 10)
- ½ tablespoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons coconut oil
- ½ fresh, organic lemon (optional)
- a few leaves of fresh parsley and mint, minced for garish (optional)
Preheat the oven to 400 degrees. Cover a large baking sheet with parchment paper.
Wash and peel the carrots, then cut them lengthwise into thin strips, about ¼ -inch wide. Toss them into a large bowl.
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.
Pour the seasoned coconut oil over the carrots and toss with two wooden spoons until the carrots are evenly coated. Do a taste test and adjust the seasonings.
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.