Sweet & Spicy Roasted Carrots

Vegan, gluten free, grain free. Roasted carrots are satisfying, nutritious and SO easy to make. I love adding these to a salad, a serving of plain Greek yogurt or as a unique side to chicken or fish. Leftovers keep well for up to 4 days in the fridge. Just reheat and serve.

Prep Time

Prep Time: 5 minutes

Bake Time: 35-40 minutes

Yields

Makes 12 muffins 

Ingredients

  • 1 lb carrots

  • 2T high temp oil (such as: grape seed oil, coconut oil, canola oil, avocado oil)

  • 2T nutritional yeast “nooch”

  • 1⁄2 tsp cinnamon

  • 1⁄2 tsp chili powder

  • S&P to taste

Optional:

  • Fresh herbs such as parsley and chives

Directions

Preheat oven to 400 degrees

Peel carrots, then cut on the diagonal at about 1⁄2 inch thick each

In a bowl, use a spoon to coat carrots with oil, nooch, spices, S&P in a bowl

Place on a baking sheet, alternatively use a large rectangular glass Pyrex

Bake for ~35 minutes or until carmelized on ends and easy to pierce with a fork.

Top with chopped fresh herbs when finished.

Source: http://chialeah.com

Print This Recipe
EntreesLeah Bostrom