Warm & Comforting Maple Cinnamon Roasted Carrot Rounds ak.a. So Much Fall. So Much Yum. So Much YES!

Hi munchkins!

<3

HAPPY SATURYAY! 

Today’s a RAINY AF day in MTL & the perfect opportunity for me to get TONS of blog posts out, SO GET READY FOR IT..

& WHAT BETTER WAY THAN TO START THAN WITH THESE DELICIOUS ROASTED CARROTS?!

KAY, so I don’t know about you guys, but there’s  just something about fall that makes me crave cinnamon & maple & warm & cozy & comforting deliciousness. Who feels me?!

If you do, LET’S KEEP THIS SHORT & SWEET & let me tell you how to  make these (BTW, for my full guide on all things roasting & sautéing veggies, CLICK HERE: My Go-To Guide For Roasting & Sautéing Veggies From Start To Plate To Devour a.k.a. Making Your Meals (& Life) Easier One Day At A Time!

These carrots make for:

1. the perfect side dish with some grilled lean protein or protein-packed sandwich/wrap!
2. a great add-in for soups, pasta dishes, salads or bowls!
3. a snack with some salsa, hummus or Dijon mustard!

YA FEEL ME? 

My loves, YOU WILL NEED:

• 1 bag of carrots (As annoying as it may be, peel ‘em yourself – don’t buy the processed stuff!);
• 2 tsp. of ground cumin;
• 1.5 tsp. of cinnamon;
• Black pepper & sea salt for seasoning;
• 2 tbsp. of pure organic maple syrup;
• 2 heaping handfuls of chopped cilantro;
• Coconut oil cooking spray for the finisher!

NOW, FOR THE HOW-TO?!

• Preheat your oven to 425F & line a baking sheet with parchment or a silicone baking mat. 
• Toss the carrots with all the ingredients until they’re fully coated & all the maple syrup has been absorbed!

• Place the carrots on the baking sheet, making sure not to pile them, spray them with the coconut oil cooking spray (this gives them the perfect char & browned roast!) & roast them for 35 minutes at 425F, until they’re soft & browned in spots!

• Remove from the oven, let cool & DEVOUR THIS DELICIOUSNESS!
  • If you’ve got leftovers (& as usual, THIS IS A HUGE “IF”, store them in an airtight container & refrigerate!)