So here’s a thing: I don’t particularly like carrots. And I especially don’t enjoy them raw.
I’ll eat them, but not with relish. Snap peas and jicama and pepper strips? I’ll devour those raw with a smile on my face.
But there’s something about raw carrots that just leaves me cold.
However, carrots are packed with nutrients and, honestly, it’s the time of year when a big bunch of gorgeous organic carrots — complete with frilly green tops — show up almost every week in my Farmhouse Delivery.
Which got me thinking: can I do something to the carrots to make them enjoyable?
And you know what I thought: cumin!
Carmelized on the outside, tender on the inside, and infused with the earthy tang of cumin, these roasted carrots are totally worth eating. Go ahead: make like Bugs and chomp into ‘em.
Cumin-Roasted Carrot Coins
1 tablespoon coconut oil, melted
1/2 tablespoon cumin
salt & pepper to taste
1. Preheat oven to 400F.
2. Slice carrots into 1/4-inch thick coins, place in a large bowl, and toss with melted coconut oil.
3. Sprinkle cumin, salt, and pepper over carrots, then mix ’til well-coated. Singe a verse of your favorite song so you don’t skimp on tossing time. The more you toss, the better they taste.
4. Spread in a single layer on a baking sheet and roast for 25-30 minutes (or longer), until tender and slightly browned. Bonus tip: Line your baking sheet with foil or parchment paper for easy clean up!
5. Taste great hot and cold. Bonus points if you spritz them with a little fresh lemon juice before eating.
38 Responses to “Cumin-Roasted Carrot Coins”
Post a comment
Like what you've read? Got something to say? Lay it on me!