These cumin-roasted carrots are absolutely delicious and so easy to prepare and they will go with many dishes. They will spice up a plain meal but will also compliment a spicy dish. The cumin-roasting also works well with parsnips.
1lb fresh carrots
½ tablespoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ tablespoons coconut oil
½ fresh lemon (optional)
Fresh parsley to decorate
Wash and peel the carrots, then cut them lengthways into thin strips, about 1/4” wide. Place them in 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. Mix well.
Pour the seasoned coconut oil over the carrots and toss with two wooden spoons until evenly coated. Make sure they are well tossed.
Spread the carrots out in a single layer on a non-stick baking sheet and roast for 15 to 20 minutes until tender and slightly browned.
Remove from the oven and squeeze the fresh lemon juice over the top and sprinkle with chopped parsley.
I adapted this tasty recipe from the Well Fed Paleo Recipes for People Who Love to Eat Book by Melissa Joulwan.