Gayla shared a recipe for these amazing carrots on our main Facebook page, and graciously agreed to share here. Her version uses coconut oil instead of extra-virgin olive oil, and she made some adjustments to seasoning. The final product is amazing!
Roasted Cumin-Lime Carrots
Ingredients
- 1 pound carrots, cut in half length and width wise
- 2 tablespoons coconut oil
- Juice and zest of 2 limes
- 2 tablespoons honey
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground chipotle powder
Instructions
- Heat oven to 375 degrees.
- Melt the coconut oil and honey in a mug in the microwave.
- Add the lime zest and juice and all spices to the mug and stir.
- Put the carrots on a foil lined baking sheet.
- Pour the oil/lime/spice mixture on the carrots and toss well.
- Roast about 30 minutes, depending on size, until the carrots are tender and beginning to color.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
