These are so good they are almost like eating candy. One thing is for sure, you will wish you made more.Ingredients
1 Pound Carrots (Cut On diagonal about 1/4" thick)
2 t Olive Oil
1/2 t Ground Cumin
1/2 t Ground Ginger
1/2 t Ground Corriander
1 t Ground Cinnamon
1/8 t salt
1 T Agave Nectar
1 T Minced Fresh Mint
Preheat oven to 425 F.
Line a rimmed cookie sheet with foil
In a small custard dish or bowl, blend all the dry spices and set aside.
Place sliced carrots in a medium bowl and drizzle olive oil over them. Sprinkle all the spices over and toss until all the carrots are coated with the oil and spices.
Spread carrots on cookie sheet in a single layer and roast for 10 minutes. Toss the carrots and roast for 10 -12 more minutes. Watch for browing, but try to not let them smoke.
Transfer carrots to a medium serving dish and drizzle with agave and sprinkle mint. Serve hot or warm.
You will wish you made more. There won't be any left overs on this one.
Change it up a bit, and use sweet potatoes instead of carrots for a great side dish with a twist.
- Yield 4 1/2 cup servings
- Calories 74
- Fat 2.5g
- Sodium 152mg
- Carbohydrates 13g
- Fiber 3g
- Protein 1g