• 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.