These carrots are not just beautiful, but they are simple and delicious as well. It's amazing how just a little bit of coconut oil and ground cinnamon can really bring out the natural sweetness of the carrots.
Bag of tri-colored, or all orange organic carrots
Roughly 1 tablespoon refined coconut oil
1/2 teaspoon ground cinnamon
Salt, to taste, I used about 1/4 teaspoon of pink Himalayan
1 organic orange
I've been absolutely obsessed with my cast iron pan as of lately. I use it almost exclusively now. I can't even believe how I've gone so long in the kitchen without one. If you don't have one, seriously go buy one. If you can't buy one right this moment than just use a glass casserole dish that has been greased with a little refined coconut oil.
Preheat oven to 400°F.
Peel the carrots, then cut them into thin and even coins. Place the coins in a bowl, add the coconut oil, cinnamon and salt to taste- toss until coated evenly.
Lay the seasoned carrots onto the cast iron pan or casserole dish, spreading them out in a single layer.
Roast for 15 minutes. Remove from the oven, squeeze the juice from 1/2 the orange over top, before returning the carrots to the oven and continuing to roast for another 5 minutes. Remove from oven and serve hot.
Search by Ingredient: