Make This: Planta's Spiced Heirloom Carrots
Planta’s deceptively simple side dish uses cumin and cilantro to enhance the natural earthy flavour of the heirloom carrots. While the carrots are roasted in this version of the recipe, you can also grill them over the BBQ on those hot summer days when you don’t feel like turning on the oven.
- 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
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.