Cumin-Roasted Carrots from Well Fed: Paleo Recipes for People Who Love to Eat by Melissa Joulwan
“The Incident” in my elementary school cafeteria left me cooked-carrot averse. (Think mean lunch lady, waterlogged carrots from a can, tepid milk, and force feeding.) But my mom introduced me to...
Ingredients
- 1 pound fresh carrots (about 10)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 tablespoon ground cumin
- a few leaves of fresh parsley and mint, minced, for garnish (optional)
- 1/2 fresh lemon (optional)
- 1 1/2 tablespoons coconut oil
- 1/4 teaspoon ground black pepper
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