Tuesday, July 19, 2011

Roasted Carrots

These were so yummy, they kind of reminded of sweet potato fries which our family loves. It is a fun variation. The left overs make a great snack too.


1 1/2 lb carrots peeled, halved and cut lengthwise and then crosswise
3 T coconut oil or another oil or butter.
1 tsp cinnamon
1/2 tsp grated nutmeg
1 tsp. sea salt and 1/2 tsp ground pepper

Directions: Heat oven 425
1. Mix in large bowl combine carrots, oil, and spices. (Salt and pepper when done cooking)
2. Place on greased cookie sheet, or parchment paper. Cover tightly with foil and cook 15 min. Take off foil and cool till desired tenderness 30 to 35 min.

3. Then pour on salt and pepper toss, and serve in a serving dish.

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