Cumin Roasted Carrots




Ingredients:
1 pound fresh carrots (about 10)
1/2 tablespoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons coconut oil
1/2 fresh lemon (optional)
a few leaves of fresh parsley and mint, minced, for garnish (optional)
Directions:
1. Preheat the oven to 400 F. Cover a large baking sheet with parchment paper.
2. Wash and peel the carrots, then cut them lengthwise into thin strips, about 1/4-inch wide. Toss them into a large bowl.
3. With a fork, mix the cumin, cinnamon, salt, and pepper in a small microwave-safe bowl. Add the coconut oil and microwave until melted, about 15-20 seconds.
4. Pour the seasoned coconut oil over the carrots and toss with two wooden spoons until the carrots are evenly coated. Sing a verse of your favorite song so you don’t skimp on tossing time. Do a taste test and adjust the seasonings.
5. Spread the carrots in a single layer on the baking sheet and roast for 15-20 minutes, until tender and slightly browned. Remove from the oven and squeeze the fresh lemon juice over the top. Sprinkle with the chopped herbs.

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