Moroccan Roasted Carrots with Orange Recipe
- 2 bunches farmer’s market carrots, tops trimmed or 1 ½ pounds regular carrots, peeled and cut in half lengthwise
- 2 tablespoons unrefined virgin coconut oil, melted (or use olive oil or avocado oil)
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ½ teaspoon ground turmeric
- pinch of cayenne
- a few grinds freshly ground black pepper to taste
- 2 Tablespoons pure grade A maple syrup
- 1 orange, juiced (about 6 Tablespoons), then cut up into chunks (you can eat these, but they are just a little bitter after they're roasted)
- 2 Tablespoons flat-leaf parsley, chopped
- 2 Tablespoons fresh mint leaves, chopped
- Preheat the oven to 400 degrees. Line a baking sheet with unbleached parchment paper.
- Melt the coconut oil in a small saucepan and add the salt, spices, maple syrup and orange juice, and whisk until well combined.
- Place the carrots and the orange pieces on the baking sheet and pour the coconut oil/spice mixture over everything and toss to coat.
- Roast the carrots for 20-25 minutes, until tender but still with a bite. Garnish with herbs and serve hot, warm or room temperature.
Recipe by Pamela Salzman at https://pamelasalzman.com/moroccan-roasted-carrots-orange-recipe/
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