Ginger Cinnamon Roasted Carrots & Celery

Ginger Cinnamon Roasted Carrots & Celery

You’re gonna think I’m cray but when I tell you I doused these carrots & celery chunks in nutmeg, cinnamon & ginger, I’m serious. And I’m not mad at it. You won’t be either!

Serve them as a side dish, over rice, quinoa or buckwheat, in salads or bowls or munch on them as is as a snack!

Having ready-made veggies on hand is the perfect way to give yourself NO EXCUSE not to eat more of ‘em!


  • 1 pound of carrots, sliced into rounds
  • 8-9 stalks celery, chopped
  • 1 tsp. Ceylon cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 cup raw organic apple cider vinegar
  • 1 tsp. ground ginger
  • 2 tsp. coconut aminos


  • Add the carrots & celery to a bowl. Season & toss to coat.
  • Preheat oven to 425F & line a baking sheet with parchment paper.
  • Place the veggies on the baking sheet & roast for 30 minutes. Once roasted, broil on high for 3 minutes to get them extra crispy.
  • Enjoy!

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