Healthy and simple doesn't have to be boring. Need proof? Look no further than these Cinnamon Cumin Roasted Carrots.
Recently, I overheard a couple coworkers talking about pre-made healthy meals from a local company. They decided that while the meals were good, they could have used more flavor. "But," one coworker said, "you can't have healthy and flavor."
Bollocks. Healthy means different things to different people, but one thing healthy should never be is bland and boring. I refuse to live a healthy life that's devoid of wonderful, flavorful meals.
So, as we kick off the new year and many people turn to real food, my first recipe of 2017 is simple. Five ingredients (assuming you don't count the salt & pepper...*wink*), packed with flavor, and super duper healthy. Whether you're starting the year with a Whole30, 21DSD, or just want to include more veggies in your meals, this recipe fits the bill.
After reading a book about the history of spices, I've been eager to explore different combinations. Growing up, we used cinnamon only for desserts. But that severely limits this spice's potential! The book mentioned cinnamon and cumin as complimentary, and for whatever reason my mind immediately jumped to roasted carrots. Maybe because I had a two pound bag of carrots in the fridge, waiting for a purpose. Who knows? Ha.
The high roasting temperature makes this recipe really shine. The carrots don't get mushy but start to caramelize, coaxing out their natural sweetness. Plus, since they cook for only 15 minutes, you can roast these carrots for a weeknight dinner without hovering around the oven waiting for them to finish. Because we've all been guilty of delaying dinner because those damn veggies still have 30+ minutes to cook through!
You can easily double this recipe and use it for meal prep. Roasted carrots reheat well and become an instant, flavorful side dish for chicken or beef (or whatever your heart desires).
Cinnamon Cumin Roasted CarrotsPrint
Cinnamon Cumin Roasted Carrots
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: roasted
- 1 pound carrots, sliced lengthwise into halves or quarters of similar size
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- For garnish: 1 tablespoon chopped fresh parsley
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add the carrot sticks to the baking sheet. Drizzle with olive oil and sprinkle with spices, tossing to coat. Spread the seasoned carrot sticks into a single layer and roast for 15 minutes. When serving, garnish with parsley if desired.
Keywords: Cinnamon Cumin Roasted Carrots
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