Coconut Cumin Roasted Carrots
These Cumin Roasted Carrots are roasted in coconut oil and spices for an easy, healthy side dish that is naturally gluten free, vegan and paleo!
Servings 2 -4
Calories 111.3kcal
Ingredients
- 16 Small Carrots, peels and slice 1/2 inch thick (1 3/4 lb or about 6 cups)
- 2 tsps Coriander seeds
- 2 Tsps Cumin Seeds
- 1 Tbsp Coconut Oil melted
- 1 1/2 Tbsp Garlic diced
- Salt and Pepper
- Cilantro to garnish
Instructions
- Preheat your oven to 400 degrees.
- Heat a small pan to medium/high heat (do not spray with cooking spray or oil) and toasted the coriander and cumin seeds, stiring constantly, until lightly golden and aromatic, only about 1 minute (they burn quickly!)
- Crush the toasted seeds and set aside. *
- In a large bowl combine the carrot, melted coconut oil and garlic. Stir in the crushed seeds and mix well until the carrots are evenly covered.
- Pour the carrots onto a large baking pan so that they are in one layer and have space between each stick. Sprinkle with salt and pepper.
- Bake until golden brown and crispy, about 30-40 minutes, stirring every 15-20 minutes.
- Garnish with cilantro and devour!
Notes
* I find it the easiest to use the bottom corner of a glass cup to crush the spices.
Nutrition
Calories: 111.3kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3.7g | Saturated Fat: 2.9g | Monounsaturated Fat: 0.2g | Sodium: 176.5mg | Potassium: 639.4mg | Fiber: 5.6g | Sugar: 9.5g | Vitamin A: 481.3IU | Vitamin C: 19.7mg | Calcium: 6.6mg | Iron: 3.3mg