The Pioneer Woman Tasty Kitchen
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Coconut Cumin Roasted Carrots

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Level: Easy

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Description

Roasted in coconut oil and toasted cumin and coriander, these carrots are easy, healthy and super flavorful!

Ingredients

  • 16  Small Carrots (About 6 Cups Of Slices)
  • 2 teaspoons Coriander Seeds
  • 2 teaspoons Cumin Seeds
  • 1 Tablespoon Coconut Oil, Melted
  • 4 teaspoons Diced Garlic
  • Salt And Pepper, to taste
  • Cilantro (for Garnishing)

Preparation

1. Preheat oven to 400ºF.
2. Peel and cut all the carrots into sticks and set aside.
3. 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!).
4. Crush the toasted seeds and set aside.
5. In a large bowl, combine the carrot sticks, melted coconut oil and garlic. Stir in the crushed seeds and mix well until the carrots are evenly covered.
6. 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.
7. Bake until golden brown and crispy, about 40-50 minutes, stirring every 20 minutes.
8. Garnish with cilantro and devour!

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