Carrots get a bad rap and today I am here to avenge their name! When I was a kid they were served at lunch as some form of punishment, typically alongside squishy green peas (yuck!). Much like Betty White, they are back in vogue and I couldn’t be happier about both.
These orange root vegetables are loaded with Vitamin A and K and are high in antioxidants. Here’s your little know fact for the day: Carrots contain a number of antiseptic and antibacterial abilities that make it ideal for boosting the immune system.
Pair With Cinnamon, Ginger, or Cardamom
Now that we agree that these orange beauties are rockstars of health, let’s talk about how to add an elegant, spicy note to this naturally sweet root vegetable. They pair well with spices like cinnamon, ginger, cardamom, oregano, and thyme. To add a bit of sweetness we added a bit of maple syrup, although you could use honey, or if you like a more savory flavor just skip it.
These are not your grandma’s carrots! This simple method of high heat roasting creates a caramelized outer layer with a smooth tender-crisp inside. This recipe could be doubled and served at any holiday meal, but it is fast and easy enough to have any night of the week.
- 2 lbs carrots, peeled and cut diagonally into ¼ inch slices
- 4 tsp grass fed butter or ghee
- 2 tsp coconut oil
- ½ tsp salt
- ¾ tsp cinnamon
- ¼ tsp ginger
- 1 tbsp maple syrup (or honey)
- fresh parsley, minced
- Preheat oven to 425.
- Peel and slice carrots into evenly sized slices.
- Melt butter
- Place carrots in mixing bowl. Toss with all remaining ingredients except maple syrup.
- Place evenly on rimmed baking sheet, do not let them overlap or stack on top of each other. Place oven rack in lower ⅓ of the oven. Roast for 20 to 30 minutes, flipping every 10 minutes. If you prefer a bit of crunch 20 minutes is enough, for those Southerners like me, a full 30 minutes will give you softer carrots.
- Remove from oven and toss in maple syrup. Finally, top with chopped parsley (optional).