Roasted Carrots with Coconut and Cumin {Gluten Free + Low Fat}
If you have roughly 55 minutes to spend in the kitchen, Roasted Carrots with Coconut and Cumin {Gluten Free + Low Fat} might be a super gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. For $1.63 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 278 calories, 5g of protein, and 9g of fat each. It works well as a side dish. Head to the store and pick up cumin seeds, salt and pepper, garlic, and a few other things to make it today. This recipe from Food Faith Fitness has 69 fans. Overall, this recipe earns an outstanding spoonacular score of 96%. If you like this recipe, you might also like recipes such as Chocolate Coffee Rubbed Steak with Coconut {Low Fat, Gluten Free, High Protein, Low Carb + Paleo}, Healthy Chocolate Truffle With Coconut and Almond {Gluten Free, No Sugar Added, High Protein & Low Fat}, and Healthy Apple Pie Cheesecake Dip (sugar free, low carb, low fat, high protein & gluten free).
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
16 Small Carrots (About 6 cups of slices)
Cilantro, to garnish
1 Tbsp Coconut oil, melted
2 tsps Coriander seeds
2 Tsps Cumin Seeds
1 Tbsp + 1 tsp Garlic, diced
Salt and Pepper
Equipment:
oven
bowl
frying pan
baking pan
Cooking instruction summary:
Preheat your oven to 400 degrees.Peel and cut all the carrots into sticks and set aside.Heat a small pan to medium/high heat (do not spray with cooking spray or oil) and toasted the coriander and cumin seeds, stiring constantly, until lightly golden and aromatic, only about 1 minute (they burn quickly!)Crush the toasted seeds and set aside. *In a large bowl combine the carrot sticks, melted coconut oil and garlic. Stir in the crushed seeds and mix well until the carrots are evenly covered.Pour the carrots onto a large baking pan so that they are in one layer and have space between each stick. Sprinkle with salt and pepper.Bake until golden brown and crispy, about 40-50 minutes, stiring every 20 minutes.Garnish with cilantro and devour!
Step by step:
1. Preheat your oven to 400 degrees.Peel and cut all the carrots into sticks and set aside.
2. Heat a small pan to medium/high heat (do not spray with cooking spray or oil) and toasted the coriander and cumin seeds, stiring constantly, until lightly golden and aromatic, only about 1 minute (they burn quickly!)Crush the toasted seeds and set aside. *In a large bowl combine the carrot sticks, melted coconut oil and garlic. Stir in the crushed seeds and mix well until the carrots are evenly covered.
3. Pour the carrots onto a large baking pan so that they are in one layer and have space between each stick. Sprinkle with salt and pepper.
4. Bake until golden brown and crispy, about 40-50 minutes, stiring every 20 minutes.
5. Garnish with cilantro and devour!
Nutrition Information:
covered percent of daily need
