Cinnamon & Cumin Carrots
|10 medium||carrots, about 1 pound|
|1 1/2 Tbsp||coconut oil, organic if possible|
|salt & freshly ground black pepper, to taste|
|1/4 tsp||cinnamon, ground|
|1/t tsp||cumin, ground|
|1 Tbsp||parsley, italian variety (for garnish)|
With colder weather on the way, it’s nice to have some comforting side dishes that are relatively easy to make, and taste good to boot. These baked carrots are a versatile side dish, and are at home with fish, poultry, or beef. And with the incorporation of a bit of cinnamon, is a perfect accompaniment to your festive holiday table. Plus their bright orange color adds a dash of festive color. This dish has been one of my Thanksgiving staples for many years, and they always disappear by the end of the meal.
I often enjoy carrots as a side dish. So when I saw this recipe, it just looked like a great new way to serve carrots! I was not disappointed.
I prepared more than we would eat and I'm glad I did. The leftovers served as a great snack for me the next day.
Chef's Tip: If you can get Vietnam cinnamon, do so.
Simple and delicious.
Keep the faith, and keep cooking.