Cumin-Roasted Carrots Recipe

Directions Preheat oven to 400degrees. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed. Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and ground spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly. Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired. Yield: 12 servings. Editor's Note: Two tablespoons each ground coriander and ground cumin may be substituted for whole spices. Before using, toast ground spices in a dry skillet until aromatic, stirring frequently.The fat in coconut oil includes medium-chain triglycerides, but their health benefits are still unproven. It will give these carrots a subtle coconut flavor, but it probably won’t help you shed pounds. Originally published as Cumin-Roasted Carrots in Simple & Delicious February/March 2016 Nutritional Facts 1 serving equals 86 calories, 4 g fat (3 g saturated fat), 0 cholesterol, 277 mg sodium, 13 g carbohydrate, 4 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend