Cumin Roasted Carrots


  • I LBS of fresh carrots 
  • 1/2 Tbls ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 Tbls coconut oil
  • 1/2 fresh lemon 
  • a few leaves of fresh parsley & mint, minced to garnish (optional)


Preheat oven to 400F.  Cover a large baking sheet with parchment paper. Wash & peel carrots, then cut lengthwise into thin strips, about 1/4-inch wide, put in a large bowl.  In a small sauce pan mix & heat until melted coconut oil, cumin, cinnamon, salt & pepper.  Pour the seasoned coconut oil over the carrots and toss until carrots are evenly coated.  Spread the carrots in a single layer on the baking sheet and roast for 15-20 minutes, until tender & slightly browned. Remove from oven and squeeze the fresh lemon juice on top. Sprinkle with the chopped herbs.