This is one of the loveliest and most delicious side dishes I’ve had. Simple is often best, and this is a great example. You can try this with other vegetables too, like parsnips or Brussels sprouts. . . anything roasted and well-seasoned will be wonderful.
prep time: 10 minutes
cooking time: 30 minutes
1 pound carrots (try to choose ones that are roughly the same size)
1 tablespoon melted coconut oil
1 tablespoon coconut palm nectar
2 teaspoons freshly ground cumin (powder)
1 teaspoon freshly ground coriander seeds
¼ teaspoon chipotle powder
2 teaspoons sea salt
juice and zest of 1/2 lime
Preheat the oven to 375°F
Slice carrots and grind spices.
Toss the the carrots with the coconut oil, lime juice and zest, optional coconut nectar and spices.
Transfer to a baking dish and roast for about 30 minutes, or until tender and lightly browned.
Sprinkle with the mint leaves, lime juice and zest, and serve.
Recipe and photography by the Clean Team