I’m always looking for easy, flavorful, seasonal side dishes. These Cumin Roasted Carrots perfectly fit the bill for the Christmas dinner I hosted this year. This recipe comes from the Clean Blog, which really is where my Clean journey began. The folks at Clean have so many great answers to the question, “What can I eat?”
Carrots are so good for you. They are loaded with vitamins: beta carotene of course, as well as vitamin A, C, K, B8, and folate. They are high in fiber, good for digestion, reduce cholesterol and high blood pressure, and boost your immune system. They are also a great option for the Autumn and Winter months if you want to eat local, seasonal produce.
You can find the recipe for Cumin Roasted Carrots here. I made a few departures from their recipe. I omitted the chipotle powder to make the carrots more kid-friendly. I also omitted the mint, simply because I didn’t have any on hand and didn’t feel like running to the market for the gazillionth time. I was also out of coconut nectar, and subbed maple syrup instead. Maple syrup is not as low glycemic as coconut nectar, but it is a whole food sweetener, and flavor-wise it is a perfect substitute.