Ingredients
The following ingredients have 4 Servings
- 10 medium carrots, about 1 pound
- 1 1/2 tablespoon(s) coconut oil, organic if possible
- - salt & freshly ground black pepper, to taste
- 1/4 teaspoon(s) cinnamon, ground
- 1/2 teaspoon(s) cumin, ground
- 1 tablespoon(s) parsley, italian variety (for garnish)
Instruction
- Place a rack in the middle position, and preheat the oven to 400f (205c).
- Peel the carrots and cut on the bias into 1/2-inch thick ovals, and then place in a large mixing bowl.
- Add the dry spices (salt, pepper, cinnamon, and cumin) to a small saucepan, and cook over medium heat until they smell fragrant, about 5 -7 minutes. Do not let them burn.
- Chef’s Note: Heating up dry spices is a way to bring out their essential oils, and hence their flavors. The process is called blooming. Chef's Tip: If you can get Vietnam cinnamon, do so.
- Take the saucepan off heat, and then add the coconut oil, and allow the oil to melt into the spices. Mix together thoroughly with a wooden spoon.
- Add the spice mixture to the bowl containing the carrots, and toss until the carrots are completely coated.
- Line a baking sheet with parchment, and then spread the carrots out in a single layer.
- Bake in the preheated oven, until the carrots soften, and begin to brown, about 20 – 25 minutes.
- Plate the dish, and then sprinkle on the chopped parsley. Serve immediately.
- As I've mentioned before this is one of my regular dishes, served at Thanksgiving. And when I use this dish in one of my catering jobs, I always get asked for the recipe. Simple and delicious. Keep the faith, and keep cooking.
