Coconut Cumin Roasted Carrots

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   1. Preheat oven to 400u00b0F.

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   2. Peel and cut all the carrots into sticks and set aside.

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   3. Heat a small pan to medium/high heat (do not spray with cooking spray or oil) and toasted the coriander and cumin seeds, stiring constantly, until lightly golden and aromatic, only about 1 minute (they burn quickly!).

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   4. Crush the toasted seeds and set aside.

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   5. In a large bowl, combine the carrot sticks, melted coconut oil and garlic. Stir in the crushed seeds and mix well until the carrots are evenly covered.

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   6. Pour the carrots onto a large baking pan so that they are in one layer and have space between each stick. Sprinkle with salt and pepper.

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   7. Bake until golden brown and crispy, about 40-50 minutes, stirring every 20 minutes.

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   8. Garnish with cilantro and devour!

* Per serving · 4 servings · Values may vary.

No additional tips available.