Tonight is Thanksgiving eve, and we’re prepping some of the foods for tomorrow’s meal, so tonight we’re keeping dinner simple: pan seared pork chops, green beans and roasted carrots. This year we’re having to accommodate even more food allergies than we have so far, and we’re testing a few of our favorites to make sure the allergy-free versions are taste-tested and family approved. So far so good!
So while we prep tomorrow’s goodies, here’s a recipe for the Roasted Carrots we’re having tonight. These little guys are super easy to make, and take less than 20 minutes from start to finish. I’ve always preferred roasted carrots to boiled or steamed, and the coconut oil gives them a slightly sweet flavor that pairs perfectly with cinnamon and cumin. This recipe is adapted from a recipe we took from Epicurious that used olive oil, and we switched the olive oil for heart healthy coconut oil instead. Enjoy!
Ingredients
- 1 lb Carrots, sliced into 1" slices
- 2 Tbsp Coconut Oil
- 1/4 Tsp Ground Cinnamon
- 1/4 Tsp Sea Salt
- 1/4 Tsp Ground Black Pepper
- 1/2 Tbsp Ground Cumin
Instructions
- Preheat oven to 400 degrees
- Slice carrots in 1" slices and set aside
- In a small mixing bowl, mix cinnamon, sea salt, pepper & cumin
- In a medium bowl, add coconut oil (microwave it for 20 seconds if it's in solid form)
- Add spices to coconut oil and stir thoroughly
- Add carrots to coconut oil mixture and stir to coat evenly
- Place carrots on a roasting pan in a single layer
- Roast in oven for 15-20 minutes, until desired tenderness (carrots will be slightly brown)
- Remove from oven and serve immediately