There are times when I find cutting and prepping vegetables very calming. I was having one of those days.... I popped on an audio book and went to town peeling and prepping the big bag of carrots I had that needed to get used. For those who do meal prep (which I highly recommend) get audible and listen while you work! :)
This requires a mandolin slicer, but you can buy pre-sliced carrots and then this recipe would be ready to bake super quick!
Roasted Carrots ..Or Carrot Chips
Ingredients:
2 lbs or carrots
3 tbsp. Coconut oil melted
1 tsp. sea salt
1 tsp. cumin
1 tsp. cinnamon
Directions:
Preheat oven to 425 degrees. Place parchment paper or a silpat on 2 baking sheets.
Peel and Slice carrots (I love the heirloom carrots with the purple, yellow and orange). If you are roasting your carrots you can slice them a little thicker (my mandolin has 3 thicknesses and I did middle). If you are going for the chips do it on the thinnest setting.
Melt the coconut oil. Add all the carrots, oil and spices to a bowl and coat evenly.
Place on prepared baking sheets. If you are making chips make sure the carrots are not overlapping. If you are just roasting you can be a little more hap-hazzard with them.
Place in preheated oven for 12-14 minutes then flip carrots and bake another 5-9 minutes.
If you are making the chips watch closely. If they get too dried out they take on a very bitter taste.
I found the cinnamon, cumin and coconut oil to be a unique and amazing combination. The roasted make a flavorful side dish or the chips are a great snack!
ENJOY!
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