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Cumin-Roasted Carrots

TOTAL TIME: Prep: 20 min. Cook: 35 min. YIELD: 12 servings.
Carrots make a super side—they are big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these spiced veggies. —Taylor Kiser, Brandon, Florida

Ingredients

  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 3 pounds carrots, peeled and cut into 4x1/2-inch sticks
  • 3 tablespoons coconut oil or butter, melted
  • 8 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Minced fresh cilantro, optional

Directions

  • 1. Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed.
  • 2. Place carrots in a large bowl. Add coconut oil, garlic, salt, pepper and spices; toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly.
  • 3. Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway through cooking. Sprinkle with cilantro if desired.

Nutrition Facts

1 serving: 86 calories, 4g fat (3g saturated fat), 0 cholesterol, 277mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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