Roasted Carrots


The farmers' market is my happy place.  It's the place where I find serenity and joy.  I can be kind of weird about touching & smelling fresh vegetables & herbs.  I enjoy talking to the people whose hard work yielded a crop of food that I am going to eat.  If the weather is cool & crisp & I have a hot tea to drink as I walk through the farmers market, well that is an added bonus.  

Carrots are a vegetable that makes me think of spring, especially when I can get a bunch of carrots with the big green, leafy carrot tops to them.  Plus they also makes me think of Bugs Bunny cartoons from when I was a kid.

Anyway, roasted vegetables are always yummy & these carrots are just the thing to serve as a quick side dish to any meal!


Roasted Carrots



1-1/2 pounds carrots, peeled & chopped

2 tablespoons olive oil

2 teaspoons coconut sugar

1 teaspoon dried thyme

1/2 teaspoon each: salt & pepper

1/4 teaspoon each: cumin & tumeric

optional: finishing salt


preheat the oven to 425º.

mix olive oil & all seasonings & coconut sugar together in a small bowl.

toss the carrots with the seasonings & spread in a single layer onto a rimmed baking sheet.

bake carrots for about 15 minutes, stir & then continue cooking for another 20 minutes or so until they are beginning to brown.  check one of the larger pieces to make sure they are cooked through.

remove from the oven, sprinkle with finishing salt.  enjoy immediately!  

Love, Cara