Cumin Roasted Carrots

Cooking breaks down the cellulose in vegetables so they are a bit more digestible, but the healthy beta carotene in carrots needs fat in order to be absorbed. Roasting carrots in coconut oil, spices and a squeeze of lemon juice is the perfect way to get all nutritious, and so delicious on their own. Especially, cumin and carrots is a match made in heaven.

Cumin can boost your metabolism and immune system, improve digestion, and give you energy. The seed is rich in antioxidants and iron which may help women at certain times of the month. Many people say they are deficient in iron and feel run down; 1 teaspoon of cumin will give you 15.5% of the daily recommended value.Cumin roasted carrotIngredients

a bunch of carrots
1 tsp of coconut oil
1 tsp of honey
1 tsp of cumin
1 tsp of smoked paprika
1 tsp of Himalayan salt
pepper to taste
1 tsp of olive oil

Preheat oven to 180 degrees. Wash the carrots, don’t need to peel. On a foil-lined baking sheet, toss carrots with 1 tablespoon coconut oil, cumin, smoked paprika, fennel seeds, salt and pepper. Roast until tender about 20-30 minutes, flipping them half-way through. Drizzle olive oil and squeeze a lemon to serve.

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