Ingredients
- 1 bunch heirloom carrots, medium size
- 2 tbsp coconut oil or olive oil
- 1 tsp cumin
- 1/2 tsp cinnamon
- Salt and pepper, to taste
- Handful of roughly chopped cilantro
- 1 tbsp pepitas
Method
Preheat the oven to 350°F. Wash, peel and cut off the ends of the carrots. Lay the carrots on a baking sheet. Drizzle the oil over the carrots and sprinkle the cumin, cinnamon, salt, pepper on top. Mix well to ensure the carrots are coated. Roast for 40-50 minutes, until the carrots are soft and cooked through. Garnish with fresh cilantro and pepitas.
